Rosemary Roasted Potatoes and White Beans

photo-11Last night JB and I thought we had nothing in the house to cook. We were uninspired and ready to grab our coats to eat at a restaurant. Then, we found Rosemary we had forgotten we got this past week at the market. This recipe is a hodge podge of what we had in the fridge and cabinet. It turned out to be delicious!! This recipe makes enough for 3.

Ingredients:

1 small bag of heirloom potatoes (could use any potatoes), sliced in half and quarters

1 can of White beans, rinsed

1/4 Red Onion, diced

1/3 cup of Rosemary, chopped

Olive Oil

Salt/Pepper

Tofu that is mashed with a fork or chicken diced and sauteed

1. Preheat oven to 400 degrees.

2. In a big bowl combine the potatoes, 1/2 the Rosemary, Red Onions, 1 tablespoon on Olive Oil, a dash of Salt and Pepper and mix together to coat potatoes. Put into a casserole type baking dish. Place in oven for about 25 minutes or until potatoes are soft all the way through and start to lightly brown.

3. In the same big bowl (do not clean) add the beans, the rest of the Rosemary, salt and pepper. Once the Potatoes are cooked through and starting to brown, add the beans to the potato dish and mix with a wooden spoon. Place back in the oven for 10 minutes.

4. We served ours with Tofu (for me) and with Chicken (for JB). Then added a little hot sauce for a touch of heat!

Enjoy!

In Health and With Grace,

Tricia

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