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.
