Cannellini Beans, Roasted Tomatoes & Basil over Polenta
- Time
- 35 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 16 fl ozchicken or vegetable broth
- 1 small pkgfresh basil
- 4 clovesgarlic
- 2 pintsgrape tomatoes
- 1 cuppolenta (cornmeal)
- balsamic vinegar
- black pepper
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- spatula
- stirring spoon
- whisk or fork
Per serving
- Calories
- 455
- Protein
- 17g
- Carbs
- 62g
- Fat
- 17g
- Fiber
- 10g
- Sodium
- 326mg
Method
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