- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 dash hot pepper flakes, or to
taste
- 15 ounce can chopped tomatoes
- 3 cups cooked (1 cup dry) white
beans like great northern or navy beans
(2 - 15 ounce cans of beans will make 3
cups)
- 1 tablespoon dry parsley
- 1/2 to 1 teaspoon basil (optional)
- Cooked brown rice
Put your rice on to cook before you begin
this recipe. I use 1-1/2 cups of brown rice
and 3 cups of water. For the beans I cook a
cup of them earlier in the day, so they are
plenty tender by suppertime.
Begin by chopping your onion and celery.
Heat the oil in a 3 quart pot. Add the
garlic, onion, celery and hot pepper flakes.
Sautè until the onion is tender and fragrant
and the celery is bright green. Add the
undrained tomatoes and 3 juicy cups of
cooked beans. Stir it all up. Add the
parsley and the basil if you are using it.
Bring to a boil, reduce the heat and simmer
for about 10 minutes. Serve over the brown
rice.
If your beans weren't salted and if you use
no-salt-added tomatoes, you will need 1
teaspoon of salt for this dish. Otherwise,
salt to taste. If the tomatoes and beans are
both already salted, you probably won't need
to add any additional salt.
Makes 6 servings. Sprinkle with parmesan
cheese and extra hot pepper flakes at the
table.
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