Prep 30 min ∙ Cook 30 min ∙ Serves 4
2 cans white beans, drained
2 tablespoons olive oil
1/2 cup yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
1/4 cup virgin olive oil (to drizzle after beans are dished up)
Salt and pepper to taste
1) Drain the white beans and set aside.
2) Heat olive oil and then add all the prepared vegetables to the pan and sauté until just done.
3) Add beans and heat thoroughly.
4) Dish up on serving plates, drizzle with extra virgin olive oil. Salt to taste.
Tip: It is best to cook with regular old pure olive oil - save the more costly extra virgin oil for salads, drizzling, and dipping. When cooked, extra virgin oil actually turns bitter and the great flavors are cooked away. So use the less expensive pure olive oil for sautéing and frying.
