Calories, 320; Protein, 9 g; Fat, 22 g (60% cal.); Cholesterol, 0 mg; Carbohydrates, 24 g; Fiber, 8 g; Sodium, 290 mg.
Other beans, such as white kidney beans and pinto beans, may be substituted.
Cook the beans as in the basic recipe but do not purée. Use 3 cloves garlic and 4 fl oz (125 mL) olive oil. Chop the garlic and sauté in the olive oil. Add 1 lb (500 g) coarsely chopped arugula and sauté just until wilted. Add this mixture to the drained, hot beans. Season to taste.
Was this article helpful?