SOY-FREE GLUTEN-FREE OIL-FREE
This simple bean dish is perfect over toasted bread, rice, or a bed of creamy polenta. It’s easy to make but really dresses up dinner.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 30 to 45 minutes for stove top, 8 to 9 hours for slow cooker
INGREDIENTS
FOR THE BEANS:
- 3 cups (537 g) cooked white beans or 2 cans (15 ounces, or 425 g each), rinsed and drained
- 2 cloves garlic, minced
- 1-inch (2.5 cm) strip lemon zest
- 1 1/2 cups (270 g) diced fresh tomatoes or 1 can (14.5 ounces, or 410 g)
- 2 (1 inch, or 2.5 cm) sprigs fresh thyme or 1 teaspoon dried
- 2 (1 inch, or 2.5 cm) sprigs fresh rosemary or 1 teaspoon dried or 1/2 teaspoon ground
- Salt and pepper, to taste
INSTRUCTIONS
STOVE-TOP DIRECTIONS:
- Add everything except the salt and pepper to a soup pot.
- Cook on low for 30 to 45 minutes until the flavors meld.
- Taste and then season with salt and pepper.
SLOW COOKER DIRECTIONS:
- Add everything except the salt and pepper to a 4-quart (3.8 L) slow cooker.
- Cook on low for 8 to 9 hours.
- Taste and then season with salt and pepper.
PER 1-CUP (235 ML) SERVING: 257.7 calories; 0.6 g total fat; 0.1 g saturated fat; 14.4 g protein; 48.8 g
carbohydrate; 9.5 g dietary fiber; 0 mg cholesterol.
