Description
A delightful vegetarian twist on traditional piccata, featuring cannellini beans, garlic, capers, and lemon for a vibrant and comforting meal.
Ingredients
Scale
- 1 can of cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 2 tablespoons capers, rinsed
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant (about 3-5 minutes).
- Add the drained and rinsed cannellini beans to the skillet and cook for 2-3 minutes.
- Pour in the vegetable broth, and mix in the rinsed capers, lemon juice, and oregano, stirring well.
- Allow the mixture to simmer gently for about 10 minutes, adjusting seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
This dish pairs well with couscous, quinoa salad, or steamed vegetables. Adjust lemon juice and herbs to taste based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 1g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg