White Beans and Jerusalem Artichokes
|Jerusalem artichokes||2 Pound, prepared|
|Water||1 , salted (As Required)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Parsley||1⁄4 Cup (4 tbs), minced|
|Dried basil||2 Teaspoon|
|Chopped tomatoes/Canned tomatoes, drained||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Cooked beans||2 Cup (32 tbs) (Navy Beans)|
Place the artichokes into a saucepan with salted water to cover.
Bring to the boiling point and lower the heat.
Simmer covered for about 5 minutes or until they are easily pierced with a knife.
Drain and cool.
Cut into 1/2-inch slices.
Heat the oil in a large, deep frying pan.
Cook the garlic, parsley and basil in it for 2 minutes.
Add the tomatoes and season with salt and pepper.
Cook over medium heat, stirring frequently, for 5 to 10 minutes.
Add the beans and the Jerusalem artichokes.
Mix together gently with a fork and simmer until thoroughly heated through.