Andrew’s family put together a recipe box for each cousin for Christmas a few years ago. Each family member (Aunts, Uncles, Grandmas, etc.) contributed their favorite recipes. One of our favorites is this one. It’s easy, clean, and cheap to make. I hope I don’t get in trouble for sharing this family recipe! 🙂
It pairs well with cornbread. Sometimes we make our own and sometimes we buy the Bob’s Red Mill Gluten Free Cornbread Mix.
1 TBS olive oil
1 tsp minced garlic (or more if you like)
24 oz can Great Northern Beans (rinsed and drained)
1 or 2 large ripe tomatoes (chopped)
2 TBS dried parsley or 1/4 cup fresh
2 tsp dried basil
1/2 cup parmesan cheese (best freshly grated)
1 TBS lemon juice
- Heat olive oil on medium heat in pan/skillet. Add garlic and beans. Saute for 3 minutes.
- Add tomatoes, parsley, and basil. Stir and cook for another 7 minutes.
- Top with parmesan cheese and lemon juice.
Cornbread Ingredients (making it yourself):
1 cup cornmeal
1 cup flour
1/2 cup sugar
1 TBS baking powder
1 cup + 2TBS milk
1 TBS canola oil
1 egg or 2 egg whites
- Preheat oven to 425 degrees. Grease 8×8″ pan with coconut oil, butter, or spray oil.
- Mix cornmeal, flour, sugar, and baking powder together. Make sure to distribute baking powder well.
- Add milk, oil, and eggs to bowl and blend.
- Pour into greased dish and bake 20 minutes until a toothpick comes out clean.
Fun kitchen tools you might light for this recipe (and a staple in my kitchen):