If you’re a garlic lover, you’re going to love this recipe. With everything going on at the end of the year, it’s a lifesaver to have five minute meals at your hands.
These white beans in garlic broth use ingredients you probably have in your pantry or can easily stock with quick meals in mind. In fact, they require only six ingredients and a few minutes to put together, but can be enjoyed in a variety of ways so that this recipe never gets stale.
One word of caution, though: these are seriously garlicky. I happen to love garlic bread (the garlicky-er the better!) but these might not be everyone’s cup of tea (or bowl of beans, ha). Of course, you could always adjust the garlic accordingly.
If you do enjoy garlic, though, these beans are amazingly versatile. I’ve enjoyed them:
- Served alone with crusty bread
- Ladled over roasted brussels sprouts and freekeh (my favorite!)
- With millet and roasted butternut squash
- With mushrooms and polenta
But I bet they would be equally delicious any other way you can think of.
Even though 20-page papers are surprisingly (a lot of) fun, it’s kind of nice to take a break from research and writing. Five minute recipes like these allow me to make the most of my lunch break so I don’t have to spend my precious time over the stove.
I can’t wait to try experimenting with fussier recipes, but for now, these beans are my new best friend.
- 1 tablespoon refined coconut oil
- 2 large cloves garlic, minced
- ½ teaspoon dried marjoram
- 1 teaspoon vegetable bouillon base (I like Better than Bouillon)
- ½ cup water
- 1 (15 oz.) can white beans, rinsed and drained
- 2 teaspoons chopped parsley
- Heat coconut oil in a small saucepan on medium heat.
- Gently cook garlic so that it cooks but doesn't brown, about 4 minutes, stirring ocassionally.
- Stir in dried marjoram, bouillon base, water and white beans. Allow to simmer until heated through.
- Sprinkle with parsley and serve as desired.
I hope you enjoy 🙂 Have a fantastic weekend!