Spicy White Beans w/ Parsley Pesto

For the beans:

2 (15-ounce) cans cannellini beans
3 TBSP extra virgin olive oil
1/4 cup minced onions
1 & 1/2 tsps minced garlic
4 tsps lemon juice
1/4 tsp pure salt
1/4 tsp ground black pepper
Pinch cayenne
1/3 cup very finely grated Parmesan, or crumbled goat cheese (optional)
bread, cracker, or chip of choice for scooping

• Rinse beans & drain.
• Heat oil in a large skillet over medium heat.
• Add the onions and garlic and cook until soft and fragrant, about 2 minutes.
• Add the beans, lemon juice, salt, black pepper & cayenne, and cook, stirring, until softened and warmed through, about 3 minutes.
• You can either transfer the beans to one large serving bowl, or split up into individual serving bowls.
• Sprinkle with cheese if using.

For the parsley pesto:

1 & 1/2 cup fresh parsley leaves
1 & 1/2 tsps minced garlic
2 tsps lemon juice
1/4 tsp pure salt
1/4 cup extra virgin olive oil

• In a blender or small food processor, combine the parsley, garlic, lemon juice, salt.
• Add the oil (with the motor running if possible) and process until smooth.
• Drizzle pesto over the beans, add some fresh black pepper if you’d like, and serve with bread or chips for dipping.

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SIDE NOTES:

~ Serves 2 adults for lunch, or more if using as an appetizer or snack.

~ You can use cannelinis & great northern beans interchangeably.

~ My small food processor doesn’t allow adding ingredients while motor is running, so don’t worry about that if yours doesn’t either, just pour it in & continue blending. (It’s not worth dirtying the big food processor unless you’re doubling the recipe.)

~ We eat this cheeseless & it’s AMAZING, so don’t think twice about skipping it. You can always sprinkle some on top if you decide you want it after tasting.

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