Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the oil: In a large non-stick skillet, heat the olive oil over medium heat for 30 seconds until shimmering.
- Sauté aromatics: Add the minced shallot, garlic, and crushed red pepper flakes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shallot is translucent and the garlic is fragrant but not browned.
- Add and heat beans: Stir in the drained and rinsed cannellini beans. Continue cooking for another 3-4 minutes, stirring occasionally, until the beans are heated through and infused with the garlic and shallot flavors.
- Season: Remove the skillet from heat. Season the beans with salt to taste and stir in the lemon juice to brighten the flavors.
- Garnish and serve: Transfer the beans to a serving bowl and toss with chopped fresh parsley, if using. Serve warm as a flavorful side dish.
Notes
- Use fresh garlic and shallots for the best flavor.
- Adjust crushed red pepper flakes to your desired spice level or omit for a milder dish.
- Rinsing canned beans reduces sodium content and removes excess starch.
- Can be served warm or at room temperature.
- Great as a side dish for grilled meats, roasted vegetables, or as a protein-rich addition to salads.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
