Our Canada - - Food For Thought - Catherine Turn­bull, Burling­ton, Ont.


1 small onion, thinly sliced 1 small green pep­per, chopped 1 gar­lic clove, minced 3 tsp olive oil 1 large tomato, coarsely chopped 1 tsp dried basil 1 tsp dried oregano 1/4 tsp salt 1/4 tsp pep­per 1 can (15 oz.) white kid­ney or can­nellini beans, rinsed and drained

Prep / To­tal Time: 25 min­utes Yields: 4 serv­ings

1. In a large non­stick skil­let coated with cook­ing spray, sauté the onion, green pep­per and gar­lic in oil un­til ten­der. Stir in tomato and sea­son­ings and cook 3-4 min­utes longer. Add beans, then cook and stir un­til heated through. NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing ( /

2 3 cup): 136 calo­ries, 4 g fat, 0 choles­terol, 285 mg sodium, 20 g car­bo­hy­drate, 6 g fi­bre, 5 g pro­tein.

“My youngest daugh­ter re­cently learned she has to avoid gluten, dairy and eggs, which gave me a new chal­lenge in the kitchen. I put this dish to­gether as a side we could all share. We love it as left­overs, too.”

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