Directions:
- Slice shallots and green onions. Mince garlic and onions. Saute in hot pan the fat until vegetables are tender.
- Once the vegetables have cooked tender add the beans, sauce, olives, capers, tomatoes, zest (I used lemon), white wine vinegar, and beef broth.
- Add seasonings and brown sugar.
- Cook this down until it's thick like a sauce, but not to thick. Garnish with chives if using.
- Serve over cooked saffron rice (I seasoned with salt, cumin, coriander, paprika, onion powder, garlic powder and butter flavored with lemon zest).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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