Preheat oven to 350 degrees F. In a saucepan over medium heat, saute the onion and the garlic in the olive oil. Add the tomatoes and herbs. Stir in the beans and continue to cook for 10 minutes. Transfer to a casserole and bake for 30 minutes. (Traditionally served with roast lamb.) From: The Cooks Garden catalog - Spring/Summer 1993 (page 89)
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 93 (62%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 8.2mg||0 %|
|Potassium 226.9mg||6 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 11.1g|
|Protein 1.9g||3 %|
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Calories per serving: 149
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