Friday, September 25, 2009

Italian Sauteed Beans

1/2 cup roasted red peppers (from a jar)
2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil
2 (15 ounce) cans cannellini or great northern beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 fresh basil leaves, chopped

Cut peppers into 1/4-inch pieces. Preheat large sauté pan on medium-high 2–3 minutes.

Place oil in pan; swirl to coat. Add garlic, peppers, and remaining ingredients (except basil); cook 4–5 minutes, stirring occasionally, or until beans are thoroughly heated. Stir in basil; cook 1–2 more minutes or until fragrant.

Yield: 4 servings

Note: This can also be served as a cold bean salad. It was really good when I ate it cold the next day for lunch!

This recipe came from Publix Simple Meals.

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