blazedog
02-27-2005, 05:01 PM
This was surprisingly good and SO easy. I never would have made it but had some yellow and orange peppers that I needed to use and wanted to make something that I could take to lunch.
I added extra cloves of garlic (goes without saying) and subbed vermouth for the 1/2 cup of water. Other than that, I followed the recipe as written. I hate green peppers so I used the orange and yellow peppers -- red peppers would have been good also.
Since I am doing WW Core, I served it over sliced potenta which I had briefly sauteed (I had some tubed polenta from TJ) with some freshly grated Parmesan Reggiano on top. I seem to recall that corn and beans make the complete protein anyway. Great veggie dish.
Garlicky Stewed White Beans with Mixed Peppers
1 tablespoon olive oil
1 cup chopped green bell pepper
1 cup chopped yellow or red bell pepper
1 tablespoon bottled minced garlic (about 4 cloves)
1/8 teaspoon crushed red pepper
1/2 cup water
1/4 teaspoon dried rubbed sage
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon coarsely ground black pepper
Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 307(22% from fat); FAT 7.5g(sat 1g,mono 3.4g,poly 2.2g); PROTEIN 14.4g; CHOLESTEROL 0.0mg; CALCIUM 111mg; SODIUM 456mg; FIBER 7g; IRON 5.7mg; CARBOHYDRATE 49g
Cooking Light, JULY 1999
I added extra cloves of garlic (goes without saying) and subbed vermouth for the 1/2 cup of water. Other than that, I followed the recipe as written. I hate green peppers so I used the orange and yellow peppers -- red peppers would have been good also.
Since I am doing WW Core, I served it over sliced potenta which I had briefly sauteed (I had some tubed polenta from TJ) with some freshly grated Parmesan Reggiano on top. I seem to recall that corn and beans make the complete protein anyway. Great veggie dish.
Garlicky Stewed White Beans with Mixed Peppers
1 tablespoon olive oil
1 cup chopped green bell pepper
1 cup chopped yellow or red bell pepper
1 tablespoon bottled minced garlic (about 4 cloves)
1/8 teaspoon crushed red pepper
1/2 cup water
1/4 teaspoon dried rubbed sage
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon coarsely ground black pepper
Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 307(22% from fat); FAT 7.5g(sat 1g,mono 3.4g,poly 2.2g); PROTEIN 14.4g; CHOLESTEROL 0.0mg; CALCIUM 111mg; SODIUM 456mg; FIBER 7g; IRON 5.7mg; CARBOHYDRATE 49g
Cooking Light, JULY 1999