Are All Legumes Beans

Equipment

• Medium saucepan
• Cutting board
• Knife
• Measuring cups and spoons

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1 clove garlic minced
• 1 cup cooked cannellini beans drained and rinsed
• 1/2 cup vegetable broth
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley chopped for garnish

Instructions

1. Heat olive oil in a saucepan over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Add the cannellini beans and vegetable broth to the saucepan.
5. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
6. Stir in oregano, salt, and pepper.
7. Cook for another 5 minutes until beans are heated through and sauce has slightly thickened.
8. Garnish with fresh parsley before serving.

Notes

• For creamier beans, mash some of them against the side of the pan.
• You can add a pinch of red pepper flakes for a little heat.
• Ensure beans are fully cooked before starting this recipe.

Pro Tips

• Use low-sodium vegetable broth to control salt content.
• Taste and adjust seasonings before serving.
• Adding a squeeze of lemon juice at the end brightens the flavors.

Recipe Substitutions and Variations

• Swap cannellini beans for chickpeas or butter beans.
• Use chicken broth instead of vegetable broth if preferred.
• Add other herbs like thyme or rosemary for different flavor profiles.
• Stir in a handful of spinach during the last few minutes of cooking.

How To Serve

• Serve warm as a side dish with grilled chicken or fish.
• Enjoy with crusty bread for dipping.
• Use as a topping for salads or grain bowls.

Storing and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave until warmed through.
• Add a splash of water or broth when reheating if the mixture seems dry.