from Ainsley Harriott's Fresh and Fabulous Meals in Minutes
Prep time: 5 minutes
Cooking time: 10 minutes
2 tbsp extra virgin olive oil
2 shallots, finely chopped
1 clove of garlic, minced
2 cans (400g/14oz) cannellini beans (I had some cooked Jacob Cattle Beans in the fridge, so I used them instead)
3-4 oz/100ml vegetable or chicken broth
2 tbsp fresh parsley (preferably flat leaf/Italian), chopped
Lemon juice (squeeze to taste)
Salt & pepper
1. Heat the oil in a skillet over medium high heat and add the shallots and garlic. Cook for 2-3 minutes, until tender but not colored.
2. Add the beans (drained if from a can) and the broth and bring to a boil. Simmer for about 4-5 minutes. The beans should be tender and heated through.
Add the parsley, lemon juice plus salt and pepper if you like and serve. Great side for grilled or roasted meat, chicken or fish. And perfect for a buffet or picnic side dish.