Kidney Bean and Tomato Casserole

[Guest guest]

Kidney Bean and Tomato Casserole

 

1 tbsp. vegetable oil

1 onion, thinly sliced

1 clove garlic, minced

1 large tomato, seeded & coarsely chopped

1 small green pepper, diced

1/4 tsp. basil

pinch oregano

1 can white kidney beans, drained (19 oz.)

salt & pepper to taste

1/2 cup fresh parsley, chopped

 

In small heavy saucepan, heat oil over medium heat.

Add onion and cook until tender.

Stir in garlic, tomato and green pepper; cook for 1 minute.

Stir in basil, oregano, kidney beans, salt and pepper to taste.

Simmer over low heat for 5 minutes or until heated through.

Stir in parsley.

Makes 2 servings.