Cannellini Beans with Rosemary

4 servings

15 minutes

Recipe from the book "Nigelissima" by Nigella Lawson

Energy value per serving

• Calories: 305.6
• Proteins: 14.5g
• Fats: 11.2g
• Carbohydrates: 36.1g

Ingredients

• Olive oil: 2 tbsp
• Freshly chopped rosemary: 1 tsp
• Lemon: 1 pc
• Garlic: 1 clove
• Cannellini beans: 800 g
• Salt: to taste
• Ground black pepper: to taste
• Extra virgin olive oil: to taste

Cooking steps

1. Take a non-stick pan, place it over medium heat, and heat oil in it. Add rosemary and lemon zest to the oil and sauté, stirring, for 30 seconds.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Freshly chopped rosemary: 1 teaspoon
   • Lemon: 1 piece

2. Grate (or press) garlic into the pan. Heat while stirring for another 30 seconds, trying not to brown the garlic. Add the beans to the pan without drying them. Gently stir to coat the beans with the fragrant oil.

   Required ingredients:

   • Garlic: 1 clove
   • Cannellini beans: 800 g

3. Pour in lemon juice, add salt and pepper to taste, simmering for a couple of minutes while stirring occasionally. During this time, the beans should warm up. Taste for salt.

   Required ingredients:

   • Lemon: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Transfer to a warm serving bowl. Optionally, you can drizzle the beans with extra virgin olive oil.

   Required ingredients:

   • Extra virgin olive oil:  to taste