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Ingredientes
- 1 1/2 c. dry flageolet beans (or possibly 3 [15 1/2 ounce] cans small white beans)
- 1 sm red onion cut small dice
- 2 x garlic cloves minced
- 2 x roasted Anaheim peppers peeled, seeded, and diced
- 2 Tbsp. sherry vinegar
- 1/3 c. extra virgin olive oil
- 2 tsp minced fresh thyme
- 1/2 tsp grnd cumin
Direcciones
- In large saucepan, place dry beans in cool water to cover. Cook over medium heat till beans are tender, 1 to 1 1/2 hrs. Drain beans and place in large bowl. If using canned beans, rinse and drain beans. Place in large bowl.
- Add in onion, garlic and peppers to beans in bowl; mix well. Stir in vinegar, oil, thyme and cumin. Season with salt and black pepper to taste. Let stand about 30 min. Serve at room temperature.
- This recipe yields 6 servings.
- Comments: Flageolet beans are tiny, tender French kidney beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 107 | 92% |
| Total Fat 12.06g | 15% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 34mg | 1% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.05g | 1% |
| Protein 0.26g | 0% |
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