18 ounces of beans
One tablespoon of olive oil
Half teaspoon of red pepper flakes in a skillet
Two cloves of garlic, mashed
One can of crushed tomatoes
18 ounces of beans
One tablespoon of olive oil
Half teaspoon of red pepper flakes in a skillet
Two cloves of garlic, mashed
One can of crushed tomatoes
Cut the ends off 18 ounces of beans, then cut them in half and put them in a pot to boil for five minutes
Pass them through a colander with cold water over them and reserve
Put one tablespoon of olive oil and half teaspoon of red pepper flakes in a non-stick skillet and heat it medium-high
Add two cloves of garlic, mashed, and cook quickly, for one minute
Add the beans to the skillet with one can of crushed tomatoes, well drained, and cook for three more minutes, stirring constantly to incorporate the garlic and peppers.
