| Prep Time | 2 Hours |
| Servings |
Servings
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Ingredients
- 3 shallots, thinly sliced
- 1 garlic clove, crushed
- 2 Tbsp Arbosana EVOO for saute
- 3/4 Cups tomato sauce
- 3 Tbsp Ole' Mole Balsamic [BUY NOW]
- Sea Salt and freshly ground pepper
- 3 1/4 Cups pre cooked navy or cannellini beans
Ingredients
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|
Instructions
- Put the shallots and garlic on a flameproof Dutch oven over medium heat and sauté in Arbosana Olive Oil for 2-3 minutes.
- Stir in the tomato sauce, Ole Mole balsamic, salt and pepper and let simmer for 5 minutes.
- Stir the beans in to the tomato mixture, cover and let it simmer for 70-80 minutes, stirring occasionally.
- Serve over warm tortillas or whole grain toast.
Recipe Notes
Quail & Olive Ingredients
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