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Cannellini Beans in Broth over Basmati Rice with Lemon Olive Oil
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Cannellini Beans in Broth over Basmati Rice with Lemon Olive Oil

25 minServes 2Nutri-Score A€
from @itslizmiu8 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • cannellini beans (canned, drained and rinsed)Pantry400 g
  • broth (your favourite broth)Pantry500 ml
  • black pepper (freshly cracked)Spices1 g
  • lemon (half, juiced)Produce1 piece
  • olive oilPantry15 ml
  • basmati rice (cooked)Grains150 g
  • tomato paste (optional, for the broth)Pantry15 g

per serving

Nutrition

401kcal

Carbs
65 g
Proteins
15 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Whisk

step by step

Method

  1. Simmer the beans in broth

    • Drain and rinse the cannellini beans.
    • Boil the beans in the broth with freshly cracked black pepper.
    • Stir in the tomato paste if using.
    Step 1

  2. Make the lemon olive oil

    • Whisk the lemon juice and olive oil together until slightly thick and emulsified.
    Step 2

  3. Serve

    • Spoon the broth and cannellini beans over the cooked basmati rice.
    • Top with the lemon olive oil and extra black pepper.
    Step 3
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