Stewed Italian Beans

By Gail Poll

We used red and white (cannellini) kidney beans for colour, but you can use any kind. If you prefer fresh herbs, triple the amount to 1 1/2 teaspoons.

Ingredients

• 2 stalks celery, diced
• 1 carrot, diced
• 3 Tbs. extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp. dried rosemary or thyme
• 2 Tbs. tomato paste
• 2 398 mL cans no-salt-added kidney beans
• 1/2 tsp. salt freshly ground black pepper
• 2 Tbs. balsamic vinegar

Preparation

Step 1

In a large skillet over medium heat, saut. the celery and carrot in the oil until they start to soften, about 3 minutes.

• Stir in the garlic, rosemary, and tomato paste. Cook, stirring frequently, for 2 minutes. • Stir in the beans with their liquid. Simmer for 5 minutes. • Season with up to ½ tsp. of salt, plenty of black pepper, and the balsamic vinegar.

Per Serving (1 cup): Calories: 280 | Sodium: 340 mg | Total Fat: 12 g Sat Fat: 1.5 g | Carbs: 34 g | Protein: 11 g | Fibre: 9 g