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Canneloni Beans - Alice Kuhar's Recipes

3-4 cloves garlic, minced or crushed dried rosemary
1 spoonful chopped fresh rosemary
2 large onions, chopped
3 cans Canneloni beans
Olive oil
Chopped fresh parsley
1 can butter beans
Salt & pepper to taste
2 diced roast red peppers (you can purchase them already roasted at the supermarket, or you can blacken them on top of the stove and peel them.)
Sauté the onions and garlic in olive oil. Add the three cans of Canneloni beans, undrained, the can of butter beans, fresh or dried rosemary, parsley, and salt and pepper; sauté for another 5 or 10 minutes and serve.

Hurry Up Tips:
Tomatoes: To peel easily, hold tomato firmly then scrape the tomato with the dull side of a paring knife from the bottom to the top several times. Prick the skin with the point of the knife. The peeling will remove easily.

Exposure to direct sunlight softens tomatoes, instead of ripening them. Leave the tomatoes, stem-up, in any spot where they will be out of direct sunlight

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