Green and White Beans with Tomatoes, Shallots and Sage
Preparation and cooking time: 35 minutes
In the winter I love to make white beans with sage; this is a summer version, adding green beans and fresh tomatoes. Fresh sage is at its best right now, giving a 'fall' flavor to the dish.
Ingredients:
- 6oz (125gr) green beans, 170gr, 6oz
- 1 cup white beans, cannellini, drained and rinsed, 225gr, 8oz
- 2 shallots, 45gr, 1.6oz
- 2 cloves garlic, 8gr, .28oz
- 1 medium tomato, 200gr, 7oz
- 2 tsp olive oil, 9gr, .3oz
- 10 medium sage leaves
- 2 tsp Balsamic vinegar, 11gr, .38oz
Instructions:
- Top and tail beans - cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Chop the shallots.
- Mince the garlic.
- Roughly chop the tomato.
- Tear sage leaves in half.
- Heat oil in nonstick skillet over medium heat. Add shallots and sauté until tender and transparent, about 7 minutes.
- Add sage and garlic and sauté another 3 - 4 minutes.
- Add both kinds of beans and tomato, cover, reduce heat to low and simmer 20 - 25 minutes, until green beans are tender and done. If they start to dry out add a tbs of water or chicken stock.
- When beans are done, uncover, stir in vinegar and serve.
Note: This serves 4
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
