Cannellini Beans with Parsley


Cannellini Beans with Parsely – GFCFSF


  • 30 ounces Organic Cannellini (White Kidney) Beans, 2 cans, lightly drained
  • 2 1/2 Tablespoons Extra Virgin Olive Oil
  • 2 pinches Salt, or to taste
  • 1/8 teaspoon black pepper, freshly ground
  • 1 1/2 Tablespoons lemon juice, freshly squeezed
  • 3 Tablespoons fresh parsley, finely chopped
  • 1/4 cup red onion, minced
  • 2 cloves garlic, finely minced


Place beans, olive oil, sea salt and pepper in a medium saucepan and bring to a gentle boil. Reduce the flame to low and simmer 2 to 3 minutes. Turn flame off and add lemon juice, parsley, garlic and red onion. Mix and serve hot or chilled.


Cannellini Beans with Parsley - GFCFSF
Cannellini Beans with Parsley - GFCFSF - Ingredients