3
Tablespoons Olive oil
1 Tablespoon
minced Garlic
1 Tablespoon
Ground Sage
1 Teaspoon
chopped Thyme leaves
4 cups
cooked Cannellini Beans
2 oz.
Prosciutto, chopped
Salt and
freshly ground black pepper
Heat the oil in a heavy large skillet over medium
heat. Add the garlic and sauté until fragrant, about 30 seconds.
Stir in the sage and thyme. Add the beans. Simmer until the
beans are heated through. Add the Prosciutto, stir for 2 minutes,
being careful not to overcook the prosciutto. Season to taste with
Salt and Pepper.
Recipe 2
WHITE BEANS AND SPINACH
Diabetes Cookbook for Dummies®
by Alan L. Rubin, Fran Stach, Denise C. Sharf
Beans are part of the standard diet of almost every
culture, and the Italians are no exception. Heather Dismore contributed
this recipe that uses the cannellini beans, an Italian staple, paired with
nutritious vitamin-A-rich spinach. Use cooked beans and prewashed spinach
to make this nutritious powerhouse as easy to make as it is to enjoy.
Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 4 servings
1 tablespoon olive oil
1/2 cup diced onions
3 cloves garlic, peeled and sliced thinly
1 cup sliced mushrooms
1/4 cup white wine
1 tablespoon Dijon mustard
Half a 10-ounce bag of triple-washed spinach
2 cups Cannellini beans, cooked.
2 tablespoons fresh minced oregano
Salt and pepper
1. Heat the olive oil in a skillet over medium-high heat. Add the
onions and saute until translucent. Add the garlic and mushrooms. Cook
until just fragrant. Add the white wine and mustard. Scrape up any browned
bits that may be stuck to the skillet.
2. Add the spinach and cover. Steam the spinach for 3 to 4 minutes,
or until wilted but still bright green. Add the beans. Continue to cook
until heated through. Add the oregano and salt and pepper to taste. Adjust
seasonings as necessary.
Per serving: Kcalories 122 (From
Fat 37); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 385mg;
Carbohydrate 18g (Dietary Fiber 5g); Protein 5g.
Exchanges: 1/2 Starch, 1 vegetable, 1/2 very lean meat, 1 fat |
