Ingredients:
- 3 tbsp extra-virgin olive oil
- 1 bay leaf
- 1 1/2 tsp dried rosemary, crushed
- 2 (15-ounce) cans cannellini beans. rinsed and drained
- freshly ground black pepper
Makes 6 (1/2-cup) Servings
Heat oil, bay leaf and rosemary in a medium saucepan over medium heat until oil begins to bubble, 1-2 minutes. Reduce heat to low and cook 2 minutes more. Add beans and season with pepper to taste. Cover and cook until beans are heated through, about 5 minutes more. Discard bay leaf. Serve warm.
WW POINTS VALUE: 3 pts per serving
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was on a roll for cooking a Tuscan meal and I needed another side accompaniment to go with the main dish. This is a ver simple side dish that goes well with any Italian meat dish. Plus, it takes less than 20 minutes to make. Don't be intimidated by these beans. They are so delicious and smell heavenly with the aromas of rosemary, bay leaf and olive oil. The olive oil and herbs add flavor to these beans and give them a taste of Tuscany. This side dish will impress anyone, especially Claire Robinson because it has 5 ingredients.
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