Name: White Beans with Lemon and Dill
Yield: Serves 4 to 6
Ingredients: 1 tablespoon olive oil; 1 tablespoon grated lemon peel; 2 15-ounce cans cannellini (white kidney beans), drained; 1/2 cup whipping cream; 1/4 cup chopped fresh dill or 1 tablespoon dried dillweed; 1 tablespoon fresh lemon juice

In just minutes, you've got a sophisticated accompaniment to steak, lamb, grilled fish or roast chicken.

Recipe information

Yield
Serves 4 to 6

Ingredients

1 tablespoon olive oil

1 tablespoon grated lemon peel

2 15-ounce cans cannellini (white kidney beans), drained

1/2 cup whipping cream

1/4 cup chopped fresh dill or 1 tablespoon dried dillweed

1 tablespoon fresh lemon juice

Preparation

Heat oil in heavy large skillet over medium heat. Add lemon peel and stir until fragrant, about 1 minute. Add beans, cream, dill and lemon juice. Cook until sauce thickens and coats beans, stirring occasionally, about 4 minutes. Season beans with salt and pepper and serve.