Cannellini Bean Saute

This is an Emeril recipe that I modified to my tastes. It's really easy and a great side dish if you want to stray from the same old rice or potatoes. I usually cook chicken breasts in the pan first and use the oil/drippings as my starting base.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 3  tablespoons extra virgin olive oil
• 1⁄4 cup yellow onion, minced
• 1 1⁄2 teaspoons garlic, minced
• 4  teaspoons fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon  italian seasoning
•  dry white wine
•  parmesan cheese

Directions

1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic, and cook until soft and fragrant, about 2 minutes.
3. Add beans, lemon juice, salt, pepper, italian seasonings, and a splash of white wine, and cook, stirring until softened and warmed through and liquid has reduced, about 3 minutes.
4. Serve warm with a sprinkle of parmesan cheese.