Friday, November 6, 2009

Blistered Cannelli Beans

I went through a phase where I ate these A LOT! Do you do that? Find something easy to whip up and then end up eating it for a week straight? It just tasted so good and gourmet but it is was a cinch to make. Love dishes like that!

Garlic and crushed red know we are off to a good start!

I'm honestly drooling just looking at these!

Blistered Cannellini Beans
Source: The Kitchy Kitchen
Yield: 2 servings

3 15 oz cans of cannellini beans, rinsed and drained
2-3 cloves of garlic, minced
1 tablespoon of rosemary, finely chopped
1 teaspoon chili flakes
about 3 tablespoons of olive oil
salt and pepper
Zest of one lemon

Add the garlic and chili to the oil over a medium flame. Once it starts crackling a little add the rosemary and stir for about 10-15 seconds, careful to not burn the garlic. Add the beans and gently stir to combine everything. Bring the heat up a little, and let the beans sit, getting browned and crisp on the outside. Add salt and pepper to taste, stir, and let them rest for another minute. Pour them onto a serving dish and sprinkle the zest over.

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