Description
Canned white beans are jazzed up with a fragrant olive oil and garlic dressing. Everything is tossed with fresh parsley and lemon juice for a bright delicious bean side dish or salad topper.
Ingredients
Scale
- 8 cloves garlic, thinly sliced
- 3 tbsp olive oil
- ½ teaspoon red pepper flakes
- 2 15.5-ounce cans of cannellini beans, drained and rinsed
- ¼ cup fresh Italian parsley, chopped
- Juice of ½ fresh lemon
- ¼ cup grated parmesan + extra for serving
- ½ teaspoon kosher salt
Instructions
- Combine the sliced garlic and cold olive oil in a large saute pan with tall sides. Heat slowly over medium heat until the garlic starts to soften and becomes very fragrant, 3-5 minutes.
- Add the red pepper flakes to the garlic and cook for 1 minute.
- Add the rinsed beans to the garlic and olive oil, toss to coat the beans with the garlicky olive oil and heat the beans through.
- Add the chopped parsley and lemon juice to the beans.
- Off the heat, add the grated parmesan and toss to combine. It’s ok if some of the beans get mushy but try to combine the beans gently.
- Taste and add salt if necessary. Serve warm or at room temperatures.
- Leftovers can be kept in the refrigerator.