Recipe by Tish
This simple vegetarian dish is excellent with plenty of crusty bread to soak up the juices. This stew tastes even better the following day.
Top Review by StrikingEyes00
WOW! The flavors of the beans and the salsa blend together wonderfully! My family and I ate this with Blue Chips and we really enjoyed it. I took the advice of the other reviewer and used 1/4 cup of oil and 1/4 cup of vegetable broth and it came out perfect. I loved the flavor of the tequilla and the garlic looked like a lot, but it really was perfect. I will be making this again and again! I can't wait to have people over to try it! Thanks, Tish!!
- 2 (13 ounce) cans cannellini beans
- 1 (13 ounce) can chopped tomatoes
- 8 cloves garlic, minced
- 4 sprigs oregano, chopped or 3 teaspoons dried oregano
- 1⁄2 cup olive oil
- 1⁄2 small red bell pepper, seeded and finely diced
- 1⁄2 small yellow bell pepper, seeded and finely diced
- 1 small red chile, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- 1 small orange, peeled and finely diced
- 1 lime, peeled and finely diced
- 1⁄4-1 teaspoon Tabasco sauce or 1⁄4-1 teaspoon other hot pepper sauce, to taste
- 2 tablespoons tequila
Directions See How It's Made
- Drain and rinse beans; mash 1/4 of them.
- Combine beans, tomatoes, garlic, oregano and oil in medium saucepan over medium low hear.
- Cover and cook, stirring occasionally, until tomatoes and oil have boiled together and mixture is slightly thickened, 15-20 minutes Combine remaining ingredients in small bowl and mix well.
- Serve warm beans topped with salsa.