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Add a photoThis is great served as a side, topped over rice or noodles or even over a beautiful salad.
With Love,
Catherine
xo
Ingredients
- 2 Spanish onions â sliced
- 29 oz. can of cannellini beans - drained
- 5 cloves of garlic â chopped
- 1 healthy handful of Italian parsley â chopped
- 16 oz. of your favorite salsa
- 1 jalapeño â sliced with seeds
- Dashes of: salt
- Black pepper
- Dried oregano
- Chili powder
- ½ tsp. ground cumin
- ¼ cup of vinegar
- ¼ cup honey
- 1 tsp. brown sugar
- Olive oil for drizzling
Directions
- Heat a large cast iron frying pan and place the onions in the dry frying pan. Cook until the onions start to turn a beautiful golden color.
- Add a drizzle of olive oil to the pan and add the jalapeño and garlic to sauté along with the onions, until the garlic is fragrant.
- Add the parsley and toss. Add the salsa, drained beans and spices.
- Simmer on a gentle heat for a few minutes.
- In a small bowl combine the vinegar, honey and brown sugar and stir. Add this mixture to the pan and toss. Continue to cook on a low heat for another minute or two.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 5 servings | |
| Calories 233 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 553mg | 23% |
| Potassium 531mg | 15% |
| Total Carbs 46.28g | 12% |
| Dietary Fiber 10.6g | 35% |
| Sugars 19.73g | 13% |
| Protein 10.38g | 17% |
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