Rosemary New Potatoes & Beans |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I love a healthy, quick veggie dish and this one is sure to please! I'm posting this from one of those freebie recipe cards I found in the mail. Ingredients:
2 cups water |
1 lb new potato, thinly sliced |
1/4 cup chopped onion |
2 teaspoons instant chicken bouillon granules |
1 garlic clove, minced |
1 (16 ounce) can red kidney beans, rinsed and drained |
1/4 cup green pepper strip |
1/4 cup red pepper, strips |
1 tablespoon olive oil |
1 tablespoon red wine vinegar |
2 teaspoons dried parsley flakes |
1/4 teaspoon dried rosemary leaves, crushed |
Directions:
1. Place water in 3 quart saucepan and bring to a boil over high heat.
2. Add sliced potatoes, onion, bouillion and garlic.
3. Return to boil.
4. Cover. Reduce heat to low.
5. Cook for 10-12 minutes, or until potatoes are tender-crisp. Drain.
6. Add remaining ingredients. Stir to combine.
7. Return to heat.
8. Cook, uncovered, over medium heat for 2-3 minutes, or until hot, stirring occassionally.
9. Cover. Let stand for 5 minutes before serving.
|
|