1 (16 ounce) can kidney beans
1/2 cup olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed into a fine powder
1 teaspoon dried rosemary
1/3 cup olive oil
2 stalks celery, finely chopped
1 medium onion, sliced
Heat olive oil in a large skillet over medium heat. Stir in oregano, basil, oregano, basil, rosemary, olive oil and celery. Cook just until tender; drain.
In a medium bowl, mix the olive oil, oregano, basil, rosemary, olive oil and celery. Mix well.
Add the onion and cook for about 2 minutes. Mix in the beans.
Pour sauce evenly over beans while they are cooking. Cover and let them cook over low heat for 3 to 4 minutes.
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