Italian Colors Cannellini Beans
2 tablespoons olive oil
1/2 onion, chopped
1 tablespoon dry basil
1 tablespoon dry oregano
3 cloves garlic, chopped
6 medium fresh tomatoes, chopped
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1 can (15 ounces) cannellini beans
1 teaspoon salt
1 teaspoon sugar
ground pepper, to taste
4 cups spinach
1/4 cup bread crumbs, optional
1. Heat olive oil over medium/high heat. Sauté onion 2 minutes. Add dry herbs and garlic and stir 1 minute. Add tomatoes and cook until soupy (3 minutes).
2. Add peppers and cook until soft (2 minutes). Add beans, salt, sugar and pepper and stir until hot.
3. Add spinach and stir until wilted. Add bread crumbs and stir to create a thicker texture.
Serve over polenta. I buy the rolls and sauté it in olive oil, but this would be good over creamy polenta as well.