Cannellini Beans

1

– 2 (15-ounce) cans cannellini beans, drained and rinsed – 1/3 cup vegetable broth – 1 1/2 tablespoons fresh lemon juice – Freshly ground black pepper to taste – Kosher salt to taste – 3 tablespoons freshly grated Parmesan cheese – Freshly chopped basil for garnish

2

Add the minced garlic and shallots to the skillet and sauté until fragrant, about 1 minute.

3

Add the cannellini beans and broth to the skillet. Season with salt, pepper, and oregano; cook for about 10 minutes, stirring occasionally.

4

Stir in the lemon juice, and cook for another 2 minutes. Adjust seasoning if necessary and add the Parmesan. Top with fresh basil when serving.

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