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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This came in The Miami Herald in the hurricane section. I didn't want to lose it. Ingredients:
2 (15 ounce) cans cannellini beans, drained and rinsed |
1 (14 ounce) can diced fire-roasted tomatoes, drained or 2 large tomatoes, diced |
1 tablespoon fresh basil, thinly sliced or 1 teaspoon dried basil |
salt, to taste |
pepper, to taste |
extra virgin olive oil |
Directions:
1. Toss the beans with the tomatoes. Add just enough olive oil to coat.
2. Season with salt, pepper, and basil. Stir and serve at room temperature or warmed.
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