Sautéed White Beans with Parmesan and Lemon

Using a handful of ingredients like canned beans, garlic, and fresh herbs, this recipe is both budget-friendly and versatile. The addition of a little red pepper gives it just the right amount of kick, while lemon zest and Parmesan elevate the flavor profile.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 Servings

Calories: 976 kcal per serving

Ingredients

3 tablespoons - extra virgin olive oil
1 - sweet onion
4 cloves - garlic
1 tsp - kosher salt
1 tsp - red pepper flakes
¼ tsp - ground cumin
2 cans - great northern beans
1 ½ cups - vegetable broth
1 - bell pepper
1 tbsp - lemon zest
⅓ cup - fresh parsley
Parmesan cheese
Lemon wedges

Instructions

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion, garlic, and salt. Sauté for 8-10 minutes until softened. Stir in the red pepper flakes and cumin. Cook for 30 seconds until aromatic.
Add the beans and toss to coat. Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes. Stir in the bell pepper and cook for another 5 minutes until tender.
Remove from heat and mix in the lemon zest and parsley. Serve with a drizzle of olive oil, Parmesan, and lemon juice.

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