Tuscan Beans Over Toast
Start your day with toast--Mediterranean style.
Servings: 6
Ingredients
- 28 ounce can of crushed tomatoes
- 14 ounce can of petite diced tomatoes
- 2 14 ounce cans of garbanzos, drained
- 1 large yellow onion finely chopped
- 3 garlic cloves crushed
- 1 to 1 1/4 cups sliced mushrooms I use baby portobello mushrooms
- 1 1/2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp salt or salt substitute
- 2 T dried parsley
- garlic powder to taste
Instructions
- Add the crushed tomatoes, diced tomatoes, and garbanzos to a skillet. Cook on low for about 5 minutes. In a small saucepan, saute’ the onion and garlic in a couple tablespoons of water or vegetable broth. Stir occasionally for about 5 minutes or until the onion is tender. Add the mushrooms to the saucepan, cooking all the vegetables or another 5 minutes. Mix in the oregano, basil and salt. Cook for another minute or two. Stir in the fresh or dried parsley. Season to taste with additional salt and/or basil. Serve over whole wheat or gluten-free toast.