Garlic Herb White Beans
Method
Warm the beans: Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook gently for 1–2 minutes until fragrant but not browned.
Add the herbs: Stir in the oregano, rosemary and smoked paprika. Cook for 20–30 seconds to release the aromas.
Add the beans: Add the cannellini beans and roasted red pepper. Toss gently and cook for 4–5 minutes until the beans are warmed through and coated in the garlic-herb oil.
Brighten: Remove from the heat and stir in the lemon juice, lemon zest, parsley and dill. Season with black pepper and adjust the salt to taste.
Finish: Transfer to a serving bowl and sprinkle with pumpkin seeds and additional fresh herbs. Serve warm or at room temperature.
Vegan option: Naturally vegan — no substitutions needed. For an additional protein boost, add 60 g shelled edamame per serving. Creamy cannellini beans absorb the flavour of garlic, rosemary, oregano and fresh herbs, creating a simple side that is anything but boring. Lemon adds brightness while pumpkin seeds provide crunch, making this an easy fibre-rich companion to almost any main dish.
Nutrition Facts
Per serving
