This is a recipe I adapted from Ursula Ferrigno's Truly Italian cookbook -
an excellent Italian vegetarian cookbook. It is highly recommended not
only for the recipes, but for the beautiful photographs of Italy.
This
particular recipe is deceptively simple. Eat as a side dish, over
gnocchi or polenta, or atop crusty European bread as a snack. YUM!
2 T. extra virgin olive oil1 T. vegan margarine (I use Earth Balance.)
3 cloves garlic, peeled and minced
1/2 t. dried/rubbed sage
1 can chopped tomatoes
1 can cannellini or Great Northern beans, rinsed and drained
salt and freshly ground pepper, to taste
1. Heat the oil and butter together in a medium saucepan. Add the sage and garlic and fry in the oil/butter mixture for 1 minute.
2. Add the tomatoes and tomato juice, the beans, the salt, and the pepper, and simmer together for 5 minutes until heated through.
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