| bean recipe under 30 minutes |
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aislinga
Senior Member
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Posted: 1 Aug 2006 06:18 pm |
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2 tbsp olive oil
8 spears asparagus
2 large carrots
italian seasoning
salt
pepper
2 cloves garlic
1 tbsp fresh cilantro
1 tbsp fresh parsley
15 ounce can navy beans drained and rinsed
preheat oven to 425 degrees. Break ends off asparagus and cut carrots so that they have approximately the same diameter as the asparagus for even cooking. Put vegetables in a 8 x 10 cake pan (single layer so they roast, not steam), and sprinkle with 1 tbsp olive oil. Toss with italian seasoning, salt and pepper to taste. Roast in oven for 10 - 12 minutes, stirring once to prevent sticking. (vegetables should have a slight char)
While vegetables are cooking, slice the garlic thinly and heat with olive oil. When garlic becomes lightly brown add parsley and cilantro. Stir fry for a couple of seconds then add beans. Heat through, serve with vegetables on the side or on top.
Serves 2
Serving suggestion: with crusty sourdough bread lightly toasted in the pan after beans have been plated.
(except for the garlic all of the herbs can be varied according to your taste)
Nutritional information:
per serving:
Calories 409
Calories from:
Carbohydrate 217
Fat 130
Protein 62
Dietary Fiber: 54.3
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Current time is 05:55 pm | |
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