White Beans with Roasted Red Pepper, Fennel, and Parsley
- Number of Servings: 5
Ingredients
1 tbsp Extra Virgin Olive Oil 1 bulb Fennel 3 clove Garlic 4 tbsp Parsley 14 gram(s) Red Bell Pepper, roasted (by J123452) 3.5 cup Goya, White beans
Heat the olive oil in a large skillet over medium heat. Add the fennel and season with a little salt and pepper. Cook, stirring often, until the fennel is soft and translucent, about 4 minutes. Add the garlic and parsley stems, season with a little salt and pepper, and cook until the garlic is fragrant and just starting to brown, about a minute more. Add the roasted red pepper and white beans and cook, stirring often, until the beans start to break down just a little bit, about 2 minutes. Remove the pan from the heat, add the chopped parsley leaves, and stir everything together.
Let the beans cool completely before storing in an airtight container in the fridge.
Serving Size: 4
Number of Servings: 5
Recipe submitted by SparkPeople user MAMAFROG73.
Let the beans cool completely before storing in an airtight container in the fridge.
Serving Size: 4
Number of Servings: 5
Recipe submitted by SparkPeople user MAMAFROG73.
Nutritional Info Amount Per Serving
- Calories: 169.3
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 540.3 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 10.1 g
- Protein: 9.2 g
Member Reviews