Name: Sauteed Kidney (white) Beans                 Serves: 4

Ceil Lalli was editor of Modern Bride Magazine for many years. Her husband,
Mike,  a lover of all things Italian, provided this recipe. (Sorry to say, Ceil died 
in an auto accident in 2001.)


Ingredients:
                  ----------------------------
Kidney Beans for Polenta
2 cans white kidney beans, drained and rinsed
4 Tbsp olive oil
1 medium onion, chopped
4 gloves garlic, chopped
Salt to taste
1 cup water.

Saute onion and garlic in oil until soft, about 5 minutes. Add beans
and water and bring to boil. Stir, reduce heat to simmer and cook gently
for 20 minutes, stirring to keep it from sticking to the bottom of pan,
or until beans become lightly thickened.
Serve over Polenta.