Warm Cannellini Beans With Feta And Rosemary |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Trying to incorporate more healthy starches and proteins into my diet, I came up with this simple, yet delicious side. In the summertime, when tomatoes are fresh, I will add them and change out the rosemary to basil. Ingredients:
2 cups homemade cannellini beans with some of their cooking liquid or 1 (15 1/2 - ounce) can cannellini beans partially drained, but not rinsed |
1 - 2 ripe tomatoes, seeded and diced (optional, i'd wait for summer tomatoes) |
1/4 - 1/2 cup crumbled feta cheese |
1 teaspoon finely minced fresh rosemary, or to taste |
2 tablespoons good quality extra virgin olive oil |
salt and freshly ground pepper, to taste |
Directions:
1. In a saucepan, heat the beans with their liquid; add the tomatoes and heat through. Remove from the heat; stir in the feta, rosemary, olive oil, salt and pepper. Makes 4 - 6 servings.
2. Per Serving: 169 Calories; 6g Fat (2g Sat, 4g Mono, 1g Poly); 9g Protein; 21g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 253mg Sodium.
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