RFCJ RECIPE ARCHIVE
Posted by : adam Wetstein KC: Tuscan White Kidney Beans w/Sage - pareve
From Canadian Cancer Society Cookbook 2 coarsely chopped tomatoes 1 tbls. /15 ml fresh sage or 5ml crumbed dry 1 clove garlic minced 1 500 ml or 10 fl. oz. can white kidney beans drain and rinse 1 tbls. /15 ml red wine vinegar 1 tbls. /15 ml extra virgin olive oil Pinch of salt and pepper 1. In large saucepan stir together tomatoes sage and garlic simmer over medium heat for about 20 minute or until liquid evaporates. 2. Add beans cook and stir for about 5 minutes 3 stir together vinegar oil salt and pepper stir into beans Can be kept about 2 days refrigerated. Calories 157 fat 4 grams fiber 9 grams sodium 315 mg.
