Name: Lemony White Beans with Garlic and Parsley
Prep time: 7 min
Cook time: 11 min
Total time: 18 min
Yield: 4 servings
Ingredients: 2 cans cannellini beans (15 oz each), drained and rinsed; 2 tbsp extra-virgin olive oil; 2 cloves garlic, minced; ½ cup water; ¼ tsp fine salt, plus more to taste; ⅛ tsp black pepper; 1 tsp lemon zest, finely grated; 1 tbsp lemon juice, freshly squeezed; 2 tbsp flat-leaf parsley, finely chopped

1

Drain and rinse the beans. Mince the garlic, finely grate 1 tsp lemon zest, squeeze 1 tbsp lemon juice and chop the parsley. Avoid grating the bitter white layer beneath the lemon peel.

7 min

2 cans cannellini beans (15 oz each)
2 cloves garlic
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp flat-leaf parsley

2

Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and cook, stirring, for 1–2 minutes, until fragrant but not browned.

2 min

2 tbsp extra-virgin olive oil
2 cloves garlic

3

Add the beans, water, salt and pepper. Stir and bring to a gentle simmer over medium heat. Mash about 2 tbsp of beans against the side of the pan with a spoon to lightly thicken the liquid.

3 min

2 cans cannellini beans (15 oz each)
½ cup water
¼ tsp fine salt
⅛ tsp black pepper

4

Reduce the heat to low and simmer uncovered for 5 minutes, stirring once, until the beans are hot and the liquid is lightly creamy. Keep the beans moist rather than cooking them dry. If the other dishes are not ready, cover and set aside off the heat; gently rewarm with a splash of water before finishing.

5 min, hands-off

5

Remove from the heat and stir in the lemon zest, lemon juice and parsley. Taste and add a small pinch of salt if needed. Serve warm alongside the salmon and rice, with a little of the creamy liquid spooned over each portion.

1 min

1 tsp lemon zest
1 tbsp lemon juice
2 tbsp flat-leaf parsley

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Lemony White Beans with Garlic and Parsley

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