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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is an Emeril recipe that I modified to my tastes. It's really easy and a great side dish if you want to stray from the same old rice or potatoes. I usually cook chicken breasts in the pan first and use the oil/drippings as my starting base. Ingredients:
2 (15 ounce) cans cannellini beans, drained and rinsed |
3 tablespoons extra virgin olive oil |
1/4 cup yellow onion, minced |
1 1/2 teaspoons garlic, minced |
4 teaspoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon italian seasoning |
dry white wine |
parmesan cheese |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic, and cook until soft and fragrant, about 2 minutes.
3. Add beans, lemon juice, salt, pepper, italian seasonings, and a splash of white wine, and cook, stirring until softened and warmed through and liquid has reduced, about 3 minutes.
4. Serve warm with a sprinkle of parmesan cheese.
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