One Pot Lemon Pepper Beans (high protein)
These creamy lemon pepper beans are delicious and packed with protein, fiber and veggies.
Equipment
- 1 skillet
Ingredients
- 1 tablespoon butter olive oil also works
- ½ yellow onion - finely chopped
- 4 cloves garlic - finely chopped
- 1 teaspoon ground black pepper
- zest from 1 lemon
- juice from 1 lemon
- 1 cup bone broth, chicken broth or vegetable broth
- ¼ cup finely chopped parsley
- 3 cans cannellini beans - drained 15 oz cans - great northern beans also work
- ¾ cup grated parmesan use fresh grated from the block
- ¼-1 teaspoon salt
- 1 small bunch kale - ribbed and finely chopped
Optional toppings and sides
- chili flakes
- toasty sourdough
- additional grated parmesan.
- drizzle of olive oil
Instructions
- Heat butter over medium heat in a skillet until melted. Add onion and cook 5 minutes. Add garlic and black pepper and cook for another 5 minutes.
- Add all remaining ingredients except for the kale. Partially mash the beans using a potato masher or jar. Bring to a simmer and cook for about 15 minutes, stirring occasionally and being careful not to boil.
- Turn heat to low and fold in the kale. Divide out and serve with your favorite toppings and sides.
Notes
Calories do not include sides or toppings and are for ⅓ of the recipe.
Nutrition
Calories: 484kcalCarbohydrates: 74gProtein: 36gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 1641mgPotassium: 139mgFiber: 22gSugar: 1gVitamin A: 1125IUVitamin C: 13mgCalcium: 516mgIron: 10mg
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