Prep 10 mins
Cook 20 mins
A high fiber storecupboard side dish.
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 garlic clove, crushed
- 2 (14 ounce) cans butter beans, rinsed and drained
- 1 lemon, zest and juice
- 1 ounce parsley, chopped
- Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final minute, then stir in the beans to heat through.
- Add the lemon zest and juice. Stir in the parsley and serve.
Perfection! My husband is large-bean-phobic, but he loved this dish with its perfect balance of flavors. This recipe converted him! I omitted the oil; and I didn't have any fresh parsley, so I threw a little dried parsley in my lemon juice and allowed it to sit while I prepared the rest. I'm sure it would be even better with fresh, but it was wonderful this way, too. I served it with steamed asparagus and it was a perfect meal. Thanks!