white beans

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white beans

 

 

 

White Beans:

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive

oil

2 cloves garlic, finely chopped

2 cans cannellini beans, rinsed and drained

1 small onion, chopped

1 roasted red pepper, homemade, recipe follows or store bought, diced

2 sprigs fresh rosemary, leaves stripped and finely chopped

1 handful chopped flat-leaf parsley, chopped

Coarse salt and pepper

 

 

In a skillet over moderate heat, coat pan with olive oil, add garlic and

onion, and saute 3 minutes to soften onion bits. Add beans and chopped

roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in

rosemary and parsley and season beans with salt and pepper

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

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