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My daughter pointed out to me that a lot of her university friends are having potluck holiday parties. Of course, being students, they don't have a lot of money, so potluck is the way to go.
So this week, I'm going to give you some suggestions for foods that are economical, easy to make, and transportable.
Today, I am going to suggest a side dish, but as the week goes on I'll pass on recipes for appetizers, main course items and a dessert. These beans can be served hot, warm or at room temperature. If you are making this for a party, just double the ingredients. You can make it up to two days ahead.Tuscan Kidney Beans with Sage
Makes 4 servings
2 tomatoes, coarsely chopped
1 tbsp chopped fresh sage or 1 tsp crumbled dried
1 clove garlic, minced
1 can (19 oz) white kidney beans, drained and rinsed
1 tbsp red wine vinegar
1 tbsp extra-virgin olive oil
Pinch each salt and pepper
1. In a large saucepan, stir together tomatoes,sage and garlic; simmer over medium heat for about 20 minutes or until liquid is evaporated.
2. Add beans, cook, stirring occasionally, for about 5 minutes or until heated through. Remove from heat.
3. Stir together vinegar, oil, sat and pepper; stir into bean mixture.
From New Light Cooking by Anne Lindsay (2006, Random House Canada)
Difficulty level: Easy
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