Lemon herb white beans
A weeknight pot of creamy beans, lemon, and herbs that works as dinner or a side.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- beans
- weeknight
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, thinly sliced
- 2 cans (15 oz) white beans, drained and rinsed
- 1 cup vegetable or chicken broth
- 1 lemon, zest and juice
- 1 handful parsley, chopped
- Salt and black pepper
Method
Warm the oil in a wide pot over medium heat. Add the onion with a pinch of salt and cook until soft and sweet, about 8 minutes.
Stir in the garlic until fragrant, then add the beans and broth. Simmer until the liquid looks creamy and the beans start to collapse, 10 to 15 minutes. Mash a few against the side of the pot if you want it thicker.
Take the pot off the heat. Stir in lemon zest, lemon juice, and parsley. Taste for salt and pepper. Serve with bread or over greens.