Cannellini Bean Bowl


Step out of your routine and try making a new recipe. This meal is full of flavor and will leave you feeling satisfied.
 
Ingredients
1 bunch kale, stems removed
3 tablespoons extra-virgin olive oil
1 can Cannellini beans
2–3 tablespoons liquid from Cannellini beans, reserved
¼ teaspoon fine grain sea salt
⅓ cup walnuts, lightly toasted and chopped
2 heirloom purple peppers, thickly sliced julienne
5–10 drops Lemon oil 
⅓ cup freshly grated Parmesan cheese (optional)


Instructions

  1. Drain can of beans, reserving two to three tablespoons of liquid.
  2. Rinse beans and shake off as much as water as possible.
  3. Lay beans out on a paper towel in a single layer and gently press another paper towel on top of them to get off even more water.
  4. Chop the kale, wash it, and shake off as much water as you can.
  5. Set aside.
  6. Heat the olive oil over medium-high heat in the widest skillet you own.
  7. Add the beans in a single layer.
  8. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about three or four minutes, before turning to brown the other side, also about three or four minutes.
  9. The beans should be golden and a bit crunchy on the outside.
  10. Add purple peppers and saute until tender-crisp.
  11. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure.
  12. Stir in the walnuts, wait 10 seconds, and add desired amount of Lemon oil.
  13. If the mix seems too dry, add the reserved liquid from beans and stir, then remove from heat.

Tip: Add in brown rice, quinoa, or cheese to taste.


Cannellini Bean Bowl

with Lemon essential oil

Servings:2–4

Prep Time:10 min

Cook Time:10 min

Difficulty:Easy

Ingredients:

1 bunch kale, stems removed
3 tablespoons extra-virgin olive oil
1 can Cannellini beans
2–3 tablespoons liquid from Cannellini beans, reserved
¼ teaspoon sea salt
⅓ cup walnuts, lightly toasted and chopped
2 heirloom purple peppers, thickly sliced julienne
3–5 drops Lemon oil
⅓ cup freshly grated Parmesan cheese (optional)

Instructions:

  1. Drain can of beans, reserving two-three tablespoons of liquid. Rinse beans and shake off as much as water as possible.
  2. Lay beans out on a paper towel in a single layer and gently press another paper towel on top of them to get off even more water.
  3. Chop the kale, wash it, and shake off as much water as you can. Set aside.
  4. Heat the olive oil over medium-high heat in the widest skillet you own.
  5. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about three or four minutes, before turning to brown the other side, also about three or four minutes. The beans should be golden and a bit crunchy on the outside.
  6. Add purple peppers and saute until tender-crisp. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure.
  7. Stir in the walnuts, wait ten seconds, and add desired amount of Lemon oil.
  8. If the mix seems too dry, add the reserved liquid from beans and stir, then remove from heat.

Tips:

Add in brown rice, quinoa, or cheese to taste. 


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