White beans with arugula and sun-dried tomatoes is the easiest, fastest recipe I’ve ever posted. Using canned beans is a time-saving shortcut. This tasty side dish is ready in five minutes, making it perfect for weeknight cooking.
White Beans with Arugula and Sun Dried Tomato
Last month while we were in Newfoundland, I was talking to my cousin about cooking. She flat out told me that my recipes look to “fancy” for her and she feels like she can’t make them. I’ll admit, I wasn’t really happy to hear this, but I took it in stride.
Then I decided to create the easiest, fastest side dish ever. Something that literally any level of cook can make without hesitation. These cannellini beans are creamy and delicious, especially when paired with wilted arugula and sun-dried tomatoes.
WHITE BEANS AKA CANNELLINI BEANS
Some people refer to them as “white beans”. I call them by their proper name – cannellini beans. Because there can be some confusion.
Navy (pea) beans are white, so are Great Northern beans and even butter beans (baby lima beans). While they all vary slightly in size and texture, they can be used interchangeably. That being said, I really prefer cannellini beans for this dish.
If the only white beans you have on hand are great northern or navy beans, use them. This is all about being fast and easy, and that means convenient. Not another trip to the store.
PIN THIS RECIPE:
make it a meal:
- Mediterranean Baked Chicken Meatballs
- Grilled Ginger Miso Eggplant
- Melting Potatoes with Garlic and Herbs
- Spicy Sauteed Broccolini with Citrus Vinaigrette
- Curried Cauliflower with Golden Raisins
USED TO MAKE THIS RECIPE:
White Beans with Arugula and Sun-Dried Tomato
White beans with arugula and sun-dried tomatoes is the easiest, fastest recipe I've ever posted. Using canned beans is a time-saving shortcut. This tasty side dish is ready in five minutes, making it perfect for weeknight cooking.
Ingredients
- 2 15 oz. cans cannellini beans, drained and rinsed
- 1/2 cup sun-dried tomatoes, in oil, drained (reserve 1 tbsp oil)
- 5 ounces baby arugula
- 2 tsps kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
Instructions
- Heat oil from sun-dried tomatoes in a medium sized pot, over medium high heat.
- Add baby arugula and move around with a spatula or wooden spoon until wilted (about 3 minutes).
- Add sun-dried tomatoes, beans, salt, pepper and thyme.
- Let it cook for 2 - 3 minutes, stirring occasionally, until heated through.
- Serve.
Nutrition Information:
Yield:
6Serving Size:
3/4 cupAmount Per Serving: Calories: 206Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1212mgCarbohydrates: 37gFiber: 9gSugar: 1gProtein: 14g
Nutritional information was calculated by a third-party company as a courtesy. It is intended as a guideline only.
Have a delicious day,
This is totally my kind of dish! I want to make this for dinner one night this week!
Thank you so much! It was really good and so very simple!
Absolutely wonderful, did add sauteed onions and garlic ( can’t seem to cook without) added some cherry tomatoes and a few splashes of red wine vinegar. Thank you!
Thank you, Vanessa! That sounds wonderful! Onions and garlic make everything delicious, don’t they? 🙂
This recipe is EASY, healthy, vegan, and fast. I love how versatile it can be — you can change the greens you use, or the seasoning, or even the beans for a different dish every time. It’s good hot or cold, and is hearty enough to serve as the main entree. Another A+++ in my book!
YAY!!!!! I love this one too. It’s ridiculously easy and tasty!!! Thank you so much for taking the time to comment. It makes a huge difference to me and to Google 😉
Fabulous! I added some lemon juice and cayenne pepper. I could have eaten the whole pot!
Excellent! I’m so glad you like them, Renee!!! 🙂