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Red Kidney Beans

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This winter side dish is a tasty, nutritious accompaniment to roast meats and any number of entrées. You can easily make it in advance and reheat it just before serving.

Yield: Makes 4 generous servings
Prep time: 15 Minutes
Cooking time: 15 Minutes

Ingredients

  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • One 14-ounce can peeled tomatoes, drained and coarsely chopped
  • Two 14-ounce cans red kidney beans, rinsed and drained
  • A few sprigs of thyme
  • ½ cup tightly packed coarsely chopped flat leaf parsley
  • Kosher salt
  • Freshly ground black pepper

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the tomatoes, beans, thyme, and parsley and cook for 5 minutes. Season with salt and pepper to taste.


© 2014 Helen Nash

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

218kcal (11%)
90mg (9%)
92mg (153%)
38mcg RAE (1%)
657mg
63mg
11g
4g
2g
17g
0mg (0%)
1032mg (43%)
2g (10%)
15g (23%)
3mg (19%)
 

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