Content provided in partnership with
Reader recipe of the month
Vegetarian Times, Jan, 2002
This recipe comes to us from Beverly Foster of Vista, N.Y., who wins a etarian Times mug. Send your favorite original recipe to Vegetarian Times, Kathy Farrell-Kingsley, Food Editor, 9 Riverbend Dr. South, Stamford, CT 06907; fax to (203) 328-7078; or go to our web site and click on "Submit Your Recipe" to email your creation.
Stewed White Beans 4 SERVINGS 30 MINUTES OR LESS 1 Tbs. olive oil 2 cups chopped bell pepper (red, green, yellow or a combination) 2 cloves garlic, minced 1/8 tsp. red pepper flakes or more to taste 1/4 tsp. dried sage 2 (15-oz.) cans cannellini beans or other white beans, rinsed and drained 14 1/2-oz. can diced tomatoes 1. In large skillet, heat oil over medium heat. Add bell peppers, and cook, stirring often, until beginning to soften, about 5 minutes. Add garlic, and red pepper flakes and cook, stirring, 1 minute. Stir in 1/2 cup water, sage, beans and tomatoes, and bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, until thickened, about 12 minutes. 2. Season to taste with salt and pepper. Serve warm. PER SERVING: 206 CAL; 10G PROT; 4G TOTAL FAT (1G SAT. FAT); 31G CARB; 0 CHOL; 406MG SOD; 11G FIBER
COPYRIGHT 2002 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning
Find Research Guides for:
Find Featured Titles for: News
Most Popular Articles in Home & Garden
- Coolest room on the block: have a bedroom that's way drab and boring? Hang ...
- Reuse, recycle, remodel: environmentally friendly materials and techniques ...
- Keeping it simple: interior designer Michael Lee finds an overdesigned ...
- House of the Year: this craftsman-inspired home is factory-built--proving ...
- Dreaming of cabin life: smart ideas for small spaces, plus the hottest spots ...
- More »