Sunday, March 7, 2010

White Beans with Roasted Red Pepper and Pesto

This is an amazingly great quick meal. If you need dinner in 10 minutes, add a salad and you are good to go.

2 cans white beans, drained and rinsed
1/2 cup chicken broth
1/2 cup coarsely green onion
1 tablespoon chopped fresh sage
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped bottled roasted red bell peppers
1 tablespoon balsamic vinegar
Bottled Pesto

Combine first 8 ingredients. Bring to a boil, reduce heat and simmer 5 minutes or until beans soften.

Garnish each serving with balsamic vinegar, roasted red peppers, and 1 tablespoon pesto.

--Adapted from Cooking Light magazine

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