Sauteed Cannellini Beans (Melissa d'Arabian) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
1/2 sweet bell pepper, finely chopped |
1/2 medium onion, diced |
3 tablespoons olive oil, divided |
2 cloves garlic, minced |
1/4 cup white wine |
1/2 cup chicken or vegetable stock |
1 teaspoon herbes de provence |
3 cups cooked cannellini beans |
1/2 baguette, sliced and toasted, for serving |
Directions:
1. In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.
|
|