Quick Navy Beans with Herbs de Provence
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
This is our version of fast food–tasty and healthy. Put the ingredients in a pan on the stove and cook until hot. Enjoy!
Ingredients
- 2 cups water
- 1 cube vegetable bouillon about 1 inch
- 2 tsp Herbs de Provence a blend of dried thyme, fennel, basil, savory and lavender
- 2 cups cherry tomatoes halved
- 15 oz navy beans canned
- 1 big bunch braising greens or other dark leafy greens sliced thinly
Servings:
Instructions
- Add ingredients in order Cook 5-10 minutes until hot
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What are braising greens?
What is herbs de provence? Where can you buy it?