Tuscan beans and tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (19 oz) cannellini beans or one 16 oz. can great northern beans, rinsed and drained |
| 1 | can | (14 1/2 oz) Italian-style or pasta-style tomatoes |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Fresh -or- |
| ½ | teaspoon | Dried rosemary, crushed |
| ½ | teaspoon | Crushed red pepper |
| Cracked black pepper (optional) | ||
| Fresh rosemary (optional) | ||
Directions
In return, here's what I made for dinner last night, cut out of Better Homes and Gardens:
In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary and red pepper; heat to boiling. Serve with a slotted spoon. If desired, sprinkle with black pepper; garnish with rosemary. Makes 3 cups.
Note: I took advantage of all the liquid and served it over orzo. It made 2 good size servings.
Posted to EAT-L Digest 05 Sep 96 From: Cheryl Mainard <cmainard@...> Date: Thu, 5 Sep 1996 13:08:15 -0500
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