You’re probably wondering about the name of this dish. As we were pondering dinner and looking through the pantry, we decided to take a slightly different course on a classic – improvise, if you will. Typically Tuscan bean dishes contain sliced, fresh Roma or Plum tomatoes, some rosemary and possibly even some prosciutto. Well no prosciutto here and in fact, we had no fresh tomatoes or rosemary.
However, we did have our imagination, a love of beans and a hunger for a nice bean dish that was easy and quick to prepare. It was served up with a helping of steamed broccoli and carrots and lime Chik’n.
Beans Tuscany Improv
- 1 (15 oz.) can of cannellini beans, drained
- 1 (15 oz.) can of garbanzo beans, drained
- 1 (15 oz.) can of petite diced tomatoes, drained
- 1 small to medium leek or small onion, sliced
- 2 Tbsp. of fresh parsley, finely chopped
- 1 stalk of celery, sliced diagonally
- 2 Tbsp. olive oil
- 1 Tbsp. garlic powder (yep, I was out of garlic cloves too)
- 1 Tbsp. dried oregano
- 1 1/2 tsp. ground black pepper
How we make it
- Heat the olive oil in a large skillet over medium high heat.
- Add the onion or leek. Sauté until translucent.
- Add the celery and continue to sauté until tender-crisp.
- Add the oregano, garlic powder and black pepper.
- Reduce the heat. Add the cannellini and garbanzo beans and mix well.
- Heat through (about 5 min.).
- Add the parsely and tomatoes, mix again, cover and allow to cook over low heat for about another 10 minutes.
- Serve hot as a side or main dish.
- Makes about 4 servings
Calories 357, total fat 8.65g, saturated Fat 1.2g, trans Fat 0.0g, cholesterol 0mg, sodium 361mg, potassium 334mg, dietary fiber 7.0g, sugars 1.18g, protein 7.65g
Note: I added a cup of leftover brown rice for added “body” – it doesn’t need it but it was a good way to use up the leftover rice!