This recipe is one that I created one day when we were short on ingredients, and it quickly became one of my favorites! (It’s also the first recipe for our new program, called The Dailies with Deb & Kel).
It works as a stand-alone dish, or it can be a side dish. It is also delicious served over pasta, and can be used as the base for soup, for those who are creative.
I do recommend that you use frozen french cut green beans as whole beans can make the dish feel too heavy.
Kel’s Crispy Lemon Cannellini & Green Beans
Time Required
15 minutes
Ingredients
- 3 tablespoons avocado oil
- 1 can cannellini beans, rinsed, drained, mashed
- 2 cups frozen french cut green beans, chopped
- 6 garlic cloves, finely diced
- 3/4 cup diced onion
- 1/4 cup nutritional yeast
- 1/8 cup bruschetta seasoning
- 1/4 cup lemon juice (fresh)
- salt & pepper
- 1/4 cup fresh chopped parsley (optional)
Instructions
1. Heat 2 tablespoons avocado oil to medium high heat. Add onion and cook until just soft.
2. Add the frozen green beans and diced garlic and stir them into the pan. Allow them to cook for several minutes, so that the garlic is slightly soft.
3. Add the cannellini beans, nutritional yeast, remaining tablespoon of avocado oil and bruschetta seasoning to the pan. Mash all together and cook for 2 minutes.
4. Add the lemon juice and stir thoroughly.
5. Raise heat to high and continue to cook without disturbing until the dish is slightly crispy on the bottom. Then stir and add salt & pepper to taste.
6. Remove from heat, garnish with a little fresh chopped parsley (optional) and serve immediately.
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