Tuscan Beans with Sage
Posted Jun 30, 2006 at 07:55 AM
Recipe from Moosewood Restaurant Low-Fat Favorites.
Sage grows wild in Tuscany and many of the bean dishes there are seasoned with this distinctive herb. Don’t try to substitute dry sage for fresh in this dish; the flavor isn’t the same. Fragrent and full of gusto, these beans can be a meal in themselves, accompanied by a green salad and a whole grain.
Ingredients
- 1-2 Tbsp chopped fresh sage
- 6 garlic cloves, minced or pressed
- 1 Tbsp olive oil
- 2-1/2 cups fresh or canned tomatoes (28oz can, drained)
- 1-1/2 Tbsp fresh lemon juice
- 3 cups cooked cannelleni (two 15oz cans, drained)
- Salt and ground black pepper to taste
Preparation
Combine the sage, garlic and oil in a saucepan and saute on medium-low heat for several minutes, until the garlic is golden. Add the tomatoes, lemon juice and cannelleni and continue to cook for about 10 minutes, until everything is hot. Add salt and pepper to taste. Serve immediately or chill to serve later.
Nutritional information
Makes 4 servings, each having 147 calories, 7.6g protein, 24g carbohydrate, 9.1g fiber, 492mg sodium.
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