Roasted Red Peppers, White Beans and Pesto
This is a quick pantry dish with intense flavors.
1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto
1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.
2. Stir in pesto and serve.
4 g total fat (1 g sat)
0 mg cholesterol
43 g carbohydrate
17 g protein
11 g fiber
497 mg sodium
-Recipe reprinted with permission of DrWeil.com