One Pot Lemon Pepper Beans (high protein)

30 minServes 3

Creamy cannellini beans simmered with lemon, garlic, and kale in a one-pot skillet; finished with parmesan and served with sourdough.

Adjust▾

🌐Translate

⋯

prepZest and juice the lemon
14 g butter	Sauté onion & garlic, 10 min	Fold in kale, cook until tender	Serve with chili flakes, sourdough & olive oil
1/2 yellow onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon ground black pepper
zest from 1 lemon	Add broth, lemon, beans & parmesan; mash & simmer 15 min
juice from 1 lemon
240 ml bone broth, chicken broth or vegetable broth
15 g finely chopped parsley
3 cans cannellini beans, drained (425 g cans)
75 g grated parmesan
1/4–1 teaspoon salt
1 small bunch kale, ribbed and finely chopped
chili flakes
toasty sourdough
drizzle of olive oil

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.