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.