- Servings: 10
Ingredients:
| 2 Tbsp | Olive Oil |
| ¼ cup | Finely Chopped Red Onions |
| 2 | Garlic Cloves |
| 1 | Stem Fresh Rosemary |
| 4 oz | (1/2 Cup) Reduced-sodium Chicken Stock |
| 2 | |
| 19-oz cans | Cannelloni Beans, drained and rinsed |
| Salt & Pepper, to taste | |
| Juice & Zest of a Lemon | |
| 2 Tbsp | Sour Cream |
| ½ cup | Finely Chopped Sun-dried Tomatoes |
| 1 Tbsp | Chopped Capers |
| 1 Tbsp | Chopped Flat Leaf Parsley |
Directions:
Slowly brown onions and garlic in oil over medium-low heat. Add rosemary and chicken stock, then bring to a low boil. Reduce heat to low then add beans, salt and pepper. Cook 20 minutes, over low heat, until liquid reduces and beans are soft. Let cool, then puree in a food processor with lemon zest and juice; fold in sour cream, tomatoes and capers. Place in bowl, then top with parsley.
