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 :

Ingredients

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

Directions

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.

TIP
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.

Nutritional information:

WHITE BEAN AND VEGETABLE SAUTÉ