White beans with sun-dried tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sun-dried tomatoes; not oil-packed |
| 1 | tablespoon | Olive oil |
| 1 | large | Yellow onion; diced |
| 3 | Cloves garlic; minced | |
| 3 | 15 oz cans cannellini beans; rinsed & drained | |
| ¼ | cup | Water |
| ½ | teaspoon | Ground sage |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Dried red pepper flakes |
| ⅓ | cup | Fresh basil; chopped |
Directions
In small bowl, soak tomatoes in enough warm water to cover until soft, about 1 hour. Drain; coarsely chop.
In saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is soft and translucent, about 4 minutes. Add beans, tomatoes, water, sage, salt, black pepper and red pepper flakes; cook for 10-15 minutes. Stir in basil; remove from heat. Keep warm until ready to serve. Makes 6 servings, 3 grams of fat per 1-½ cup serving. | Recipe by: November 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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