Lemon-Parsley White Beans
Legume prep 1 of 1. Simple lemon-herb white beans that can be served warm, room temp, or chilled as part of mix-and-match lunches and dinners.
Back to full listIngredients
- Dry white beans or cannellini/navy beans 1 cup dry, soaked pantry
- Yellow Onion 1/4 lb $1.49/lb
- Garlic 2 cloves $1.50 each
- Parsley 2 tablespoons $1.69 each
- Lemon 1/2 lemon $4.99/2 lb bag
- Chicken broth or water 2 to 3 cups $1.79 sale if using broth
- Oil, salt, pepper to taste pantry
Instructions
- If using dry beans, soak 1 cup overnight and drain.
- In a saucepan, heat a little oil and cook 1/4 lb diced onion 4 minutes.
- Add 2 minced garlic cloves and stir 30 seconds.
- Add soaked beans and 2 to 3 cups broth or water. Simmer until tender, about 30 to 40 minutes depending on bean size and soak.
- Season with salt and pepper.
- Finish with 2 tablespoons chopped parsley and 1 to 2 teaspoons lemon juice.
- Cool in a little cooking liquid and portion.
Cook time: 45 minutes
Estimated cost: ~$4.00 total plus pantry legumes
Health notes: Great fiber and plant protein component for the week.
Drink pairing: None