Ingredients:
1 tablespoon olive oil
1 onions, chopped
1 medium fennel bulbs, chopped
2 garlic cloves, minced
1 (19 ounce) cans cannellini beans, rinsed and drained
2 teaspoons dried sage
2 tablespoons fresh lemon juice
1 teaspoon grated lemon juice
1/4 teaspoon salt ( or to taste)
fresh ground black pepper, to taste
Directions:
Let the oil get heated in a large nonstick skillet over med-high heat; add in onion, fennel, and garlic; stir/saute 3-5 minutes or until softened.
Add in the cannellini beans and sage; cook 1 minute.
Add in the lemon juice; cook 1 minute.
Remove from heat and stir in the lemon zest, salt, and pepper.
Servings: 4
Time preparation: 20 min.
Time total: 27 min.