In a large saucepan, cook the beans until they are tender crisp. Drain & set aside.
In a large skillet, heat the oil over medium heat. Add the chile pepper. Cook for 1 to 2 minutes or until it darkens. Remove & discard.
Add the tomatoes, garlic, parsley, basil, thyme & oregano. Season to taste with salt & pepper. Cook, stirring, until the sauce comes to a boil. Reduce the heat to low, then let it simmer, partially covered, until the tomatoes have lost most of their liquid & the sauce has thickened; about 35 to 40 minutes.
Add the beans to the sauce & gently reheat over medium-low heat; 3 to 4 minutes. Transfer the beans & sauce to a serving bowl. Garnish with the cheese.
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|Serving Size: 1 Recipe (1666g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 179 (43%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 11mg||3 %|
|Sodium 277mg||10 %|
|Potassium 3038mg||80 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 37.8g|
|Protein 17.4g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 420
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