Cannellini with Sage
Preparation and cooking time: 20 minutes
I love beans and this is one of my favorite ways to have them. It's quick, easy, and, except for the tomato, uses pantry staples. The vinegar add just the right tang to the sweetness of the beans.
Ingredients:
- 2 cups cannellini beans (white kidney), 450gr, 15.9oz
- 1/2 onion, 50gr, 1.7oz
- 2 cloves garlic, 8gr, .28oz
- 1 tbs dried sage leaves substitute 10 fresh leaves
- 1 large tomato or 2 medium, 250gr, 8.8oz
- 2 tsp olive oil, 9gr, .32oz
- 2 tsp Balsamic vinegar, 11gr, .39oz
Instructions:
- Finely chop onion and garlic.
- Chop tomato.
- Heat oil in nonstick skillet. Add onions and sauté 5 minutes.
- Add garlic, sage and sauté 2 minutes longer.
- Add tomato, cover and simmer 5 minutes.
- Drain and rinse beans. Add beans, cover and simmer 10 minutes.
- Add vinegar, stir to combine and serve.
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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
