"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tuscan White Kidney Beans and Tomato Recipe

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This recipe for Tuscan White Kidney Beans and Tomato, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eldon and Verda Heinrichs
Added: Monday, June 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 onion, thinly sliced
1 clove garlic, minced
1 large tomato, diced
1 small green pepper, diced
1/2 tsp crushed dried oregano leaves
1 can (19 oz) white kidney beans, drained and rinsed
1/2 tsp crushed dried basil leaves or 3 Tbsp chopped fresh basil
1/2 cup chopped fresh parsley

Directions:
Directions:
In saucepan heat oil and saute onion until tender. Stir in garlic, tomato and green pepper and cook one minute. Stir in basil (if using dried), oregano, beans, salt and pepper to taste. Simmer over low heat 5 minutes or until heated through. Stir in parsley and basil (if using fresh). This makes a nice side dish or as a topping on a baked potato along with a little shredded cheddar. Keeps nicely as leftovers.

Number Of Servings:
Number Of Servings:
2

 

 

 

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