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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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As a working mother and vegetarian, I'm always experimenting with quick, healthy meals. My husband is especially fond of this dish, which I based loosely on a fat-laden bacon and white bean dish in an old Italian cookbook. I serve it over soft polenta with Parmesan. CL Reader Ingredients:
1 1/2 tablespoons olive oil |
1 cup finely chopped onion |
1/8 teaspoon crushed red pepper |
4 garlic cloves, minced |
1 bay leaf |
1 tablespoon water |
1 (16-ounce) can great northern or navy beans, rinsed and drained |
2 teaspoons white wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add red pepper, garlic, and bay leaf; sauté 3 minutes. Stir in water and beans. Cook 3 minutes or until thoroughly heated. Stir in vinegar, salt, and black pepper. Discard bay leaf.
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