Using canned beans makes this recipe a snap!
2 stalks celery, diced
1 large carrot, diced
3T. extra-virgin olive oil
3 cloves garlic, minced
½ tsp. dried rosemary or thyme
2T. tomato paste
1-15oz can no-salt added (BPA free) kidney beans
1-15oz can no-salt added (BPA free) cannellini beans
½ tsp (iodized) sea salt (regular OK)
Freshly ground pepper
2T. balsamic vinegar (good with fig balsamic)
In a large skillet over medium heat, sauté the celery and the carrot in the oil until they start to soften; about 3 minutes. Stir in the garlic, rosemary and tomato paste. Cook, stirring frequently for about 2 minutes. Stir in the beans with their liquid. Simmer for 5 minutes. Season with up to ½ tsp salt and plenty of freshly ground pepper. Add the balsamic vinegar and stir. Serve and enjoy!
Nutrition per 1 cup: 280 calories; Sodium: 340 mg; Total Fat: 12 g; Sat Fat: 1.5g; Carbs: 34; Protein: 11g; Fiber 9g
This is a quick meal that you can put together with some basic staples. It tastes even better as it sits in the refrigerator for a day or so. It's like a modern make-over of baked beans.
From Kate Sherwood and the Nutrition Action Letter 3/2013