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.

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:

• My favorite spatula
• Dutch Oven

Yield: 6 people

White Beans with Arugula and Sun-Dried Tomato

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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.

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

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

1. Heat oil from sun-dried tomatoes in a medium sized pot, over medium high heat.
2. Add baby arugula and move around with a spatula or wooden spoon until wilted (about 3 minutes).
3. Add sun-dried tomatoes, beans, salt, pepper and thyme.
4. Let it cook for 2 - 3 minutes, stirring occasionally, until heated through.
5. Serve.

Nutrition Information:

Yield:

6

Serving Size:

3/4 cup
Amount Per Serving: Calories: 206 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1212mg Carbohydrates: 37g Fiber: 9g Sugar: 1g Protein: 14g

Nutritional information was calculated by a third-party company as a courtesy. It is intended as a guideline only.

Thank you for spending some time with me today!
Have a delicious day,