This simple dish makes a stellar side for roasted chicken or, for a meal in a bowl, pair it with a whole grain like bulgur, farro, or wheat berries.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- 2 Tbs. extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 small sprig rosemary
- 8 oz. green beans, cut into ½-inch pieces
- 1 15 oz. can no-salt-added cannellini beans, undrained
- ½ tsp. kosher salt
- freshly ground black pepper
- ¼ cup diced sundried tomatoes
- 2 Tbs. grated parmesan cheese
Instructions
- In a medium pot over medium heat, heat the oil until shimmering. Sauté the garlic and rosemary until the garlic starts to get golden on its edges, about 2 minutes. Remove and discard the rosemary sprig.
- Stir in the green beans and ½ cup water. Simmer until the beans are tender, 5-7 minutes.
- Add the cannellini beans with their liquid. Heat until simmering, 1-2 minutes. Season with the salt and pepper to taste. Top with the tomatoes and cheese.
Nutrition Information
Per serving (¾ cup):
- Calories: 180
- Total fat: 9 g
- Sat fat: 1.5 g
- Carbs: 20 g
- Fiber: 6 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 8 g
- Sodium: 330 mg
