Wednesday, May 30, 2012

White Beans with Roasted Vegetables

I promised to post some bean-based recipes for people looking to cut back on their grocery bills.

White Beans with Roasted Vegetables:

2 cups white beans (already cooked and drained)
2 tomatoes, diced
Basil to taste
salt, pepper, to taste
1/3 c. water or vegetable soup stock

Bring to a boil, then simmer, stirring occasionally, with a large wooden spoon. You don't want to break or mash the beans while doing this.

While this cooks, prepare the pan-roasted vegetables

Olive oil
1 med. onion, diced coarsely
4 cloves garlic, diced or chopped
2 carrots, sliced thinly
1 red pepper, diced
Heat olive oil in skillet, and cook all the diced/chopped/sliced veggies

When the tomatoes are all soft and fully cooked, combine the bean/tomato mixture with the roasted vegetables.

Serve hot!
I served this with roasted potatoes and a few fresh vegetables. You could serve it with rice, or with some crusty bread for a rustic sort of dinner...


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