Ingredients:
2 (13 ounce) cans cannellini beans
1 (13 ounce) cans chopped tomatoes
8 cloves garlic, minced
4 sprigs oregano, chopped or 3 teaspoons dried oregano
1/2 cup olive oil
1/2 small red bell peppers, seeded and finely diced
1/2 small yellow bell peppers, seeded and finely diced
1 small red chilies, finely chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 small oranges, peeled and finely diced
1 limes, peeled and finely diced
1/4-1 teaspoon Tabasco sauce or 1/4-1 teaspoon other hot pepper sauce, to taste
2 tablespoons tequila
Directions:
Drain and rinse beans; mash 1/4 of them.
Combine beans, tomatoes, garlic, oregano and oil in medium saucepan over medium low hear.
Cover and cook, stirring occasionally, until tomatoes and oil have boiled together and mixture is slightly thickened, 15-20 minutes Combine remaining ingredients in small bowl and mix well.
Serve warm beans topped with salsa.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.