Easy Cannellini Beans
A quick and flavorful snack, appetizer and side dish
A quick and flavorful snack, appetizer and side dish
Whenever I want something simple and nourishing, this is my go-to. A perfect 10-minute lunch, afternoon snack to tide you over until dinner, a side dish as a part of a larger meal, or topped off with a poached egg for brunch. Here’s what you’ll need:
Ingredients:
1 can of Cannellini, great northern or Gigante beans, drained and rinsed
2 Tbsp extra virgin olive oil
1/2 tsp dried dill
1/2 tsp onion powder
1/2 tsp aleppo pepper flakes
Sea salt and freshly ground pepper
A few sprigs fresh rosemary or thyme
1/3 cup greek or regular whole milk yogurt
1 garlic clove, finely grated
Juice of half a lemon
Handful of sprouts, watercress or microgreens
Good olive oil for drizzling
Aleppo pepper flakes for serving
Directions:
Pat your cannellini beans dry and set aside.
Add olive oil to a cast iron or non-stick pan over medium-high heat. Once oil is lightly sizzling, add beans, seasoning with dried dill, onion powder, aleppo pepper, freshly ground black pepper and sea salt. Do your best to ensure a bit of space between beans wherever possible, letting them cook for a few minutes before gently flipping and mixing them around the pan for even cooking.
Let beans cook 5 minutes more, tasting to adjust with more salt or pepper. Discard the fresh rosemary/thyme.
In a small bowl, mix the yogurt with the grated garlic clove until well-incorporated and divide between two serving bowls or plates. Season lightly with flaky salt.
Top the yogurt with the beans, sprouts or microgreens, fresh lemon juice, aleppo pepper flakes, and a drizzle of your favorite olive oil. Enjoy!