Ratings5 out of 56,951 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesKevin5 years agoYes canned beans are a convenience but taking the time to cook the beans by simmering them in water for an hour or so means you do without a great deal of unwanted sodium, get much better tasting beans, and voilà, you can use the beans' cooking water as the stock. As an alternative you could cook the beans ahead and freeze them until you're ready for this dish.TBB5 years agoWhen I print a recipe, I wish I had the option of printing a picture of the prepared meal, too.Tess5 years agoI think a simple jar of good pesto (or a good pesto recipe...) would be a suitable substitute for the herb oil.Diane5 years agoExcellent, and came together quickly. However, no way this serves 4-6 people as an entree. I served it over bulgur as an entree, doubled the recipe and it served three...
