WHITE BEAN AND VEGETABLE SAUTÉ
Number of servings : 4 Prep time: 15 minutes Cooking time: 20 minutes Type of meal : | Main Courses
Number of servings : 4
Prep time: 15 minutes
Cooking time: 20 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
540 ml white beans, canned 19 oz
75 ml extra-virgin olive oil 1/3 cup
1 small eggplant, peeled and diced
2 garlic cloves, chopped
125 ml red onion, diced 1/2 cup
60 ml each: red, green and yellow peppers,diced 1/4 cup
To taste salt and pepper
15 ml fresh parsley 1 tbsp.
15 ml fresh rosemary 1 tbsp.
2 ml lemon peel, grated 1/2 tsp.
3 fresh Italian plum tomatoes. diced
125 ml Havarti cheese, diced 1/2 cup
Drain and rinse beans.
In a saucepan, sauté the eggplant, garlic, onion and peppers in oil for about 5 minutes.
Add beans. Cook over low heat for a few minutes. Add salt and pepper.
Garnish with diced tomatoes. Sprinkle with fresh herbs and grated lemon peel.
Serve with Havarti cubes.
1 cup of dried beans, when cooked, is equivalent to one 540 ml (19-oz.) can.
Cooking dried beans :
Soak dried beans in cold water for 8 hours. Drain, rinse and place in three times their volume of water. Add one bay leaf, one garlic clove and a little oil and simmer over medium heat for 11/2 hours. Add salt when almost cooked.