Cannellini Beans With Rosemary - cooking recipe

Ingredients

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

Preparation

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.
Add the beans, broth, tomatoes, orange juice, orange peel, and rosemary.
Reduce heat to low, cover and cook for 10 minutes. Uncover, sprinkle with black pepper, and cook stirring occasionally for about 4 minutes.