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Beans and Tomatoes Provencale


The New American Diet Cookbook, Sonja Connor and William Connor --- sent in by Mary L.

This is so delicious and so remarkably simple. Mary brought it to our Fall Potluck.


10 ml 2 tsp. olive oil
4 cloves garlic
6 cans (15 oz each) cannellini beans, drained and rinsed
2 cans (16 oz each) chopped tomatoes, undrained
120 ml1/2 c. chopped fresh basil
59 ml4 T. chopped fresh parsley
2 ml1/2 tsp. pepper


Heat olive oil in large skillet, add garlic, and saute until golden. Add beans, tomatoes, basil, parsley and pepper. cook for several minutes until heated through.

Serves 8-10

Major Ingredients: