Lemony white beans with parsley
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Lemony white beans with parsley
This dish is delicious warm or cold. I like to make a double batch and serve half as a side dish with dinner, and put the leftovers in the fridge for lunch the next day. I find that the flavours infuse even further into the beans overnight AND when we cook and then cool "carby" foods like white beans we lower their glycemic impact and increase their content of resistant starch (which feeds our healthy inner bacteria!). You can read more about this HERE and HERE.
Ingredients
1 x 400g tins white beans (or 1 1/2 cups dried white beans, soaked overnight and cooked for approximately 1 hour or until "al dente")
Juice of 2 lemons
Zest of 1 lemon
1 bunch parsley leaves (use the stalks for stock or your green smoothie), finely sliced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
OPTIONAL: if you LOVE garlic as much as I do, add in a clove or two of crushed garlic!
Method
Place all ingredients in a bowl and mix well to combine. Serve warm, or refrigerate and serve cold.
