email this pageIngredients
2 cups dried runner cannellini beans (6 cups cooked)
2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrot
1/2 cup chopped red onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
1 scant teaspoon chopped fresh oregano
1 small tomato, seeded and chopped
1/4 cup fruity extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Instructions
2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrot
1/2 cup chopped red onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
1 scant teaspoon chopped fresh oregano
1 small tomato, seeded and chopped
1/4 cup fruity extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1. Soak beans in cold water 4 hours until they swell and expand.
2. Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot; sauté until tender. Stir in beans, and add enough water to cover by about 3 inches. Bring to a boil, reduce heat to low, and simmer 2 hours or until beans are tender, adding water as necessary to keep beans covered. Drain and place in a bowl.
3. Add red onion, bell pepper, garlic, oregano and tomato; stir. Add olive oil, vinegar and salt. Toss gently. Serves 6.
"Relish a New American Farmer," February 2007.
Nutritional Information
2. Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot; sauté until tender. Stir in beans, and add enough water to cover by about 3 inches. Bring to a boil, reduce heat to low, and simmer 2 hours or until beans are tender, adding water as necessary to keep beans covered. Drain and place in a bowl.
3. Add red onion, bell pepper, garlic, oregano and tomato; stir. Add olive oil, vinegar and salt. Toss gently. Serves 6.
"Relish a New American Farmer," February 2007.
Per serving: 380 calories, 14g fat, 17g prot., 46g carbs., 12g fiber, 220mg sodium.
