Friday, December 5, 2008

Bring on Tuscany!

Just a short break in my quest for appetizers for the Firebird Festival. We had this casserole a few nights ago. It's high in flavor and low in fat. And talk about fast! You chop onions, peppers, and a bit of parsley, put it all in a bowl with the rest of the ingredients and pop it in the oven. The tough part is waiting until it's finished! The original came from 1,001 Low-fat Vegetarian Recipes by Sue Spitler, but as always, I've modified.

Tuscan Bean Bake
1 can small white beans, rinsed
1 cup vegetable stock (I use my own homemade)
1/2 medium onion, chopped
1 green pepper, chopped
1 tsp. ground sage
1 tsp. rosemary
5 or 6 sundried tomatoes, chopped
salt and pepper to taste
1 cup breadcrumbs
1/4 cup chopped parsley

Heat oven to 350 degrees. In a 2-qt. casserole, pour beans, stock, onion, pepper, sage, rosemary, tomatoes, salt and pepper. Cover and bake for 30 minutes. Mix breadcrumbs and parsley together and press onto top of casserole and bake, uncovered, another 20 minutes or until the liquid is absorbed.

This puppy serves about 4 people and has an amazing 250 calories, no cholestrol, and just makes you feel good all over!

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