A healthy, Tuscan inspired dish you can make in under 10 minutes. Quick, easy, and delicious. JUMP TO RECIPE
Next time you walk your hungry self into the kitchen and discover that there is very little in your refrigerator or pantry that can be made into a meal, I hope you remember this dish. Lemony White Beans with Garlic and Rosemary is what I make for a light, healthy meal when my cupboards are bare and I am way overdue for a trip to the grocery store. You can pull this dish together in just a few minutes with canned beans and some other staple ingredients you most likely already have on hand.
Lemony White Beans with Garlic and Rosemary is vegan, gluten-free, and dairy-free so it’s safe for just about anyone to eat. Double or triple the recipe to make a fantastic side dish for casual entertaining. You can also spoon it onto crostini for a delicious appetizer. Someday I may do a “Top 10” list of easy, healthy recipes and if I do, this will definitely be #1!
In his book, The Blue Zones Solution: Eating and Living Like the World’s Healthiest People, author Dan Buettner writes that adding one cup of beans per day to your diet will extend your life expectancy by 4 years! That’s a very impressive claim – one that should compel all of us to incorporate more beans into our diets. Fortunately, it’s easy and delicious to do just that with a recipe like this one for and Lemony White Beans with Garlic and Rosemary. Check out this article for even more information on why beans are so good for you.
I always use cannellini beans for Lemony White Beans with Garlic and Rosemary but there are other types of white beans whose mild taste and creamy texture would also work well. So, if you can’t find cannellini beans try navy (pea) beans, great northern beans, or baby lima beans (sometimes called butter beans). For more recipes using white beans check out: Lemony Shrimp with White Beans and Farro, Quinoa Cannellini Cakes, Roasted Garlic Avocado White Bean Dip, and White Bean Arugula Salad with Sun-Dried Tomatoes and Crispy Prosciutto.
If you make Lemony White Beans with Garlic and Rosemary don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- ¼ cup olive oil
- Zest and juice of 1 lemon
- 1 tablespoon sherry vinegar
- 1 large garlic clove, minced
- 1-15½ can white (cannellini) beans, rinsed and drained
- 1 tablespoon fresh chopped rosemary
- Salt and pepper to taste
- In a medium bowl, whisk together the olive oil, lemon juice, vinegar, and garlic.
- Add the beans, zest, and fresh rosemary. Toss to combine all the ingredients.
- Season with salt and pepper to taste.
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