Cannellini Parmesan Casserole
From "Good Carb, Better Carb Cookbook" (excellent book, BTW)
2 T. olive oil
1 c. chopped onion
2 t. minced garlic
1 t. dried oregano leaves
1/4 t. black pepper
2 cans (14.5 oz each) onion and garlic flavored diced tomatoes, undrained
1 jar (14 oz) roasted red peppers, drained and cut into 1/2" squares
2 cans (19 oz each or so) white cannellini or great northern beans, rinsed and drained
1 t. dried or 1 T. fresh basil chopped
3/4 cup (3 oz) grated Parmesan cheese
1. Heat oil in Dutch oven over medium heat until hot. Add onion, garlic, oregano and black pepper; cook and stir 5 minutes or until onion is tender.
2. Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil.
3. Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese.
Nutrients per serving: 310 calories; 47 g carbs; 10 g. fat, 1440 mg sodium, 12 g. fiber, 21 g. protein
**I used fresh red pepper, and sauteed with onions instead of putting in later.
**I used reduced fat parmesan, tasted fine. I actually mixed it in. How would you sprinkle 3/4 cup??!! Next time, I'll try less cheese. Maybe.
**MY KIDS ATE IT!!!!!
**This could easily be a main dish, with a side salad.
**Fast, yummy, and cheap!
Start Date: May 5, 2008
Just trying to maintain on the beach!