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Add a photoServings: 4
Ingredients
- 1 med leek, white and light green parts cleaned minced (abt 1 1/4 c.)
- 1 Tbsp. extra virgin olive oil
- 4 x garlic cloves minced
- 1/2 c. minced fresh parsley
- 1/2 c. white wine
- 2 c. cooked cannelloni beans homemade or possibly canned (or possibly other white beans)
- 2 Tbsp. coarse-grain mustard*
- 3 Tbsp. half-and-half
Directions
- * Note: You can use Grey Poupon's Country Dijon Mustard, available at supermarkets. Try different kinds of mustard - each will lend its own unique flavor.
- In a heavy-bottom saucepan, saute/fry the leek in the extra virgin olive oil till it begins to brown, about 5 min. Add in the garlic, and saute/fry for 1 minute.
- Add in the parsley and wine; simmer for 10 to 15 min. Add in the beans and heat for 1 to 2 min.
- Mix the mustard and half-and-half and add in to the beans. Stir and remove from the heat.
- This recipe yields 4 servings.
- Comments: Using half-and-half instead of heavy cream keeps this dish low in fat while adding creaminess and softening the bite of the mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 42 | 55% |
| Total Fat 4.74g | 6% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 11mg | 0% |
| Potassium 95mg | 3% |
| Total Carbs 2.69g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.36g | 0% |
| Protein 0.74g | 1% |
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