Fagioli and Olio (Beans and Oil)

A true classic dish full of fiber and protein that will leave you full for lunch! With such minimal and classic ingredients that you probably already have in your pantry. Paired with a piece of bread, this rustic old-school recipe is delicious.

Prep: 2 minutes
Cook: 10 minutes
Ingredients: 6
Serves: 2

Ingredients

1 cup Kidney Beans, (white, canned and drained)
3 Tbsp Parsley, (I used fresh, frozen)
2 Tbsp Salt and Pepper, (to taste)
1 clove Garlic, (fresh, sliced thin)
3 Tbsp Extra Virgin Olive Oil
3 pinch Red Pepper Flakes

1. Process
  1. Empty your can of kidney beans into a strainer
  2. Drain and rise with water until water is clear, set aide
  3. In a medium-sized pan, heat olive oil on medium heat
  4. Slice your garlic and dried red pepper and add it to the oil
  5. Allow the garlic to cook for 1 to 2 minutes in the oil
  6. Add your white kidney beans to the oil and stir so beans are coated in oil
  7. Cook for 5 minutes
  8. At this point, add in your salt, pepper and parsley, stir again
  9. Cook for another 5 minutes (or until the sides of the beans get a bit crispy and golden)
  10. Remove from heat, top with more olive oil, salt and pepper if desired
  11. Enjoy with warm bread or alone!
Notes
Another delicious way to enjoy this recipe is by throwing it into some pasta!