Cannellini Beans with Arugula


Servings: 4


1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

Optional: ¼ tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (or more if you like a lot of spice!)

1 heaping tsp of minced garlic

½ tsp freshly ground black pepper

1 tablespoon minced Italian parsley

¼ cup diced tomatoes, crushed with a fork

1-1 ½ cup chicken stock or broth (low salt, if possible)

1 teaspoon sea salt (optional)

1 bunch arugula, washed, dried, and de-stemmed (rough chop if you like it more evenly distributed throughout the dish

1 (15 ounce) cans cannellini beans, drained, rinsed thoroughly, and drained again


Heat the Flying Olive EVOOs in a skillet over medium-high flame.

Add the garlic and cook 30 seconds, stirring constantly; the garlic should become aromatic and just lightly golden.  Be careful not to burn it.  Stir in the parsley and cook 1 more minute.

Add the rinsed and drained beans, and then stir in the crushed tomatoes.  Add the chicken broth to cover the beans by 1/4 inch, about 1 to 1 ½ cups, depending on the size of your pan.  Season with the salt and bring to a gentle boil, uncovered.

Cover and lower the heat to medium-low; cook for 5 minutes. Uncover, stir in the arugula, and cover again.  Cook for another 15 minutes.  Adjust the seasoning if needed and serve hot.

Submitted by Barb L.