Cannellini Beans With Rosemary

• 2 teaspoons olive oil
• 1/2 cup green bell pepper, chopped
• 1/4 cup onion, chopped
• 1 garlic clove, minced
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 1/4 cup reduced-sodium vegetable broth
• 1/2 cup tomatoes, chopped
• 1 teaspoon orange juice
• 1 teaspoon orange peel, grated
• 1 teaspoon fresh rosemary, chopped
• 1/8 teaspoon black pepper, ground

1. In a large non-stick skillet over medium heat, warm the oil. Add the green peppers, onion, and garlic, and saute for 4 minutes or until the peppers are soft.
2. Add the beans, broth, tomatoes, orange juice, orange peel, and rosemary.
3. Reduce heat to low, cover and cook for 10 minutes. Uncover, sprinkle with black pepper, and cook stirring occasionally for about 4 minutes.

olive oil, green bell pepper, onion, garlic, cannellini beans, vegetable broth, tomatoes, orange juice, orange peel, fresh rosemary, black pepper

Taken from www.food.com/recipe/cannellini-beans-with-rosemary-215177 (may not work)