Having just enjoyed this for breakfast, I can safely say this simple, satisfying dish could be tasty any time of day.
Prep time: 5 minutes (not including bean prep time!)
Cook time: 12 minutes
Serves: 2+ as a side dish
3 tablespoons olive oil
2 cloves garlic, crushed, or the equivalent thinly sliced fresh garlic
1 small onion, thinly sliced (about 1/2 cup)
2 cups prepared white beans (or one 15 ounce can cannellini beans, drained)
1 cup fresh arugula, chopped
Heat the olive oil in a small skillet over medium-low heat and sauté the onions and garlic, stirring, for 8-10 minutes or until onions are soft and slightly browned. Add the white beans and cook, stirring, for 2 minutes or until mixture is hot. Scoop to serving bowls or plates, top with arugula and sprinkle with salt and pepper. Another drizzle of olive oil completes the picture.
Note: I used Rancho Gordo “White Tepary” beans for this.
Photo and recipe by Tod Dimmick