Italian Sauteed Beans
- 1 red pepper
- 9 garlic cloves
- 1/4 C olive oil
- 4 (19 oz.) cans cannellini beans
- 1/2 C white wine
- 1 t dried Italian seasoning
- 1 t salt
- 1/2 t pepper
- 8 basil leaves (rinsed)
Drain and rinse beans; cut pepper into thin slices; crush garlic. Preheat a large pan on medium 2-3 minutes. Place oil in pan; swirl to coat. Add peppers, garlic, and remaining ingredients (except basil); cook till beans are thoroughly heated (4-5 minutes), stirring occasionally. While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons. Stir in basil; cook 1-2 minutes more or until fragrant. Serve alongside Tuscan-Style Chicken and brown rice. Can also be chilled and served as a cold salad.
(slightly adapted from Publix Super Markets, Inc.)
Tags: Sabbath