To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on—or with—just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 cloves garlic, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers in brine, drained
- 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry
- 1 large ripe plum tomato, seeded and chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don’t let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
- Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 222 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 427 mg |
| Serving Size | 1 of 4 servings |
| Calories | 222 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 427 mg |
Reviews
Left out the capers and added some homemade chicken stock and a parmesan rind and it made a delicious soup!
Yummy
I found it extremely bland. Added minced red onion & scallions and will crumble some Feta after a day or two. Good base but not on its own
I made this exactly according to the recipe and just added a little cracked pepper at the end. Was so special and so incredibly easy. Will use this recipe often. Today we used as a side dish to some whole butterfish we roasted in the oven. Perfect!!
Easy. Good. A little different.