Italian Sauteed Beans


1/2 Cup Roasted Red Peppers

5 Fresh Garlic Cloves

2 Tablespoons Extra-Virgin Olive Oil

2 (19 ounce) cans Cannellini Beans (drained & rinsed)

1/4 Cup White Wine (or white cooking wine)

1/2 Teaspoon Dried Italian Seasoning

1/2 Teaspoon Kosher or Sea Salt

1/2 Teaspoon Pepper

3 Fresh Basil Leaves (rinsed) or 1 Tablespoon Dried Basil


*Cut peppers into 1/4 inch slices. Preheat large saute pan on medium-high 2-3 minutes.

*Chop garlic coarsely.

*Place oil in pan; swirl to coat. Add garlic, peppers, and remaining ingredients (except basil); cook 4-5 minutes, stirring occasionally, or until beans are thoroughly heated.

*While beans cook, stack basil leaves (if using fresh basil) and roll tightly; slice thinly into fine ribbons.

*Stir in basil; cook 1-2 more minutes or until fragrant. Serve. (Makes 6 servings.)

Great when served with Tuscan-Style Chicken (recipe found under “Main Dishes” on this site.), tossed salad, vegetable and breadsticks.

©Copyright. August 2016. Linda Leier Thomason

All Rights Reserved.