Roasted Garlic Beans
(makes 18 servings)
| 3 | 15-ounce (450 g) cans white cannellini beans, drained, rinsed, and drained again |
| 2 | medium plum tomatoes, seeded and finely minced |
| 3 | tablespoons (45 ml) olive oil |
| 6 | large cloves garlic, minced |
| 1 1/2 | teaspoon (7.5 ml) crushed dried thyme |
- Preheat oven to 450° (230°C), Gas Mark 8.
- Place beans and tomatoes in a shallow casserole dish. Drizzle with olive oil and sprinkle with garlic, thyme, and pepper. Stir to coat evenly.
- Roast for 15 minutes. Remove from oven and cool slightly before serving with toothpicks to spear the beans.
| Per serving: | 78 calories (30% calories from fat), 3 g protein, 3 g total fat (0.3 g saturated fat), 11 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 136 mg sodium |
| Diabetic exchanges: | 1/2 very lean protein, 1/2 carbohydrate (bread/starch), 1/2 fat |
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