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Pantry Staples:
Canned white beans (cannellini or navy beans) – 2 cups (rinsed and drained)Olive oil – 2 tablespoonsSalt and pepper – to taste
Fresh Produce:
Fresh basil leaves – 1 cup (tightly packed)Garlic – 2 cloves (minced)Lemon juice – 1 tablespoonOptional garnish : Extra basil leaves, grated Parmesan cheese, or a drizzle of olive oil
Prepare the Ingredients :
Rinse and drain the canned white beans.
Mince the garlic and wash the basil leaves.
Sauté Aromatics :
Heat olive oil in a large skillet or saucepan over medium heat.
Add minced garlic and sauté until fragrant, about 1-2 minutes.
Combine Ingredients :
Add the white beans to the skillet, stirring to coat them in the garlic and oil.
Cook for 3-5 minutes to warm the beans and infuse them with flavor.
Incorporate Basil :
Stir in the fresh basil leaves and let them wilt slightly. Add a squeeze of fresh lemon juice for brightness.
Season with salt and pepper to taste.
Serve and Garnish :
Transfer the mixture to a serving dish. Optionally, garnish with extra basil leaves, grated Parmesan cheese, or a drizzle of olive oil.
Enjoy :
Serve warm as a side dish, over rice or quinoa, or as a main dish with crusty bread.
Notes
Customizations : Feel free to add roasted cherry tomatoes, caramelized onions, or a handful of baby spinach for added flavor and nutrition.Meal Prep-Friendly : Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.Versatile : Use the mixture as a dip, sandwich filling, or addition to soups and salads for extra protein and flavor.
