Beans a la Mediterranean

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A refreshing vegan dish that is quick to prepare, requires minimal ingredients and is high in protein (18 grams). This dish can be enjoyed for breakfast, lunch or dinner.

Ingredients: 

• 3 cups of white cannellini beans or kidney beans 
• 4 cloves of garlic (smashed in a mortar with a tablespoon of Salt King)
• 2 lemons squeezed 
• 5 tbsp. of olive oil 
• 5 tbsp. of fine chopped Italian parsley 

Instructions:

Soak your beans overnight (or for 12 hours), make sure they’re fully submerged in water. We use the white cannellini beans.

Wash beans and cook in pressure cooker with 4 cups of water on high heat for 20 minutes. If cooking in a regular pot, bring the beans to a boil, turn off stove top, cover pot and let the beans sit for 15 minutes, then boil them again on high for 30 minutes, always add water if needed. If beans are still hard boil for another 15 minutes.

In a large bowl add your smashed garlic and squeezed lemon.

Add in the warm beans on top of the garlic and lemon, add your 5 tablespoons of olive oil and give it a nice mix.

Serve in deep dish plates or a small bowl, garnish with the fine chopped parsley, you can always add more Salt King and lemon to taste.

This pairs best with pita bread or Naan bread to soak up all the yummy juices of the lemon, garlic and olive oil!