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Easy Cannellini Beans

A quick and flavorful snack, appetizer and side dish

DINE
Sam Livingston
Oct 01 2022 | min read
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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


MORE RECIPES HERE, FAVORITE HOME & KITCHEN ITEMS HERE, THE BOWLS & PLATES I USE ARE HERE


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!