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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | Beans, pinto (cooked and drained) | 3 | small whole (2-2/5" dia) | Tomatoes | 1/8 | cup | Tomatoes, sun-dried, chopped | 1 | clove | garlic minced | 1 | tablespoon | rosemary, chopped | 1 | dash | salt | 1 | dash | black pepper | 3 | ounces | Bread, multi-grain | 1 | teaspoon | olive oil |
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Steps
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Sequence
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Step
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| | 1 | Heat olive oil in nonstick skillet and saute the garlic until soft. Add the tomatoes, rosemary and sundried tomatoes. Bring to a boil. Cover and simmer for about 30 mintues. | | 2 | Add the pinto beans to the tomato mixture. Season with salt and pepper. | | 3 | Lightly toast bread slices. And top each with a little of the bean |
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