White Beans with Arugula and Sun-Dried Tomato
White beans with arugula and sun-dried tomatoes is an easy side that is ready in five minutes, making it perfect for weeknight cooking.
Servings: 6 people
Calories: 224kcal
Ingredients
- 2 15 oz. cans cannellini beans drained and rinsed
- 1/2 cup julienned sun-dried tomatoes in oil, drained (reserve 1 - 2 tbsp. oil)
- 5 ounces baby arugula
- 2 cloves garlic minced
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
Instructions
- Heat oil from sun-dried tomatoes in a medium sized pot, over medium heat.
- Add baby arugula and move around with a spatula or wooden spoon until wilted (about 3 minutes).
- Add garlic and let it cook for 30 - 60 seconds, just to soften.
- Finally, add sun-dried tomatoes, white beans, salt, pepper and thyme.
- Let it cook for 2 - 3 minutes, stirring occasionally, until heated through.
- Serve.
Nutrition
Serving: 3/4 cup | Calories: 224kcal | Carbohydrates: 39g | Protein: 15g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 878mg | Fiber: 10g | Sugar: 1g