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White Bean Stew

2 Garlic cloves; finely sliced
1/3 c Olive oil
1/4 c White wine
3 c Cooked cannellini beans; drained
1/2 c Chicken broth
1 ts Dried oregano
1/2 ts Dried red pepper flakes
1/4 c Chopped parsley
Thinly julienned red bell pepper, for garnish


In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannellini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

Yield: 4 servings




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