White Beans with Garlic and Artichokes

I’ve hands-down found my new favorite prepped lunch recipe - all thanks to Smitten Kitchen. When I first saw this recipe, I could envision the creaminess of the white beans, the kick of the garlic, and the overall pasta-y-ness of this glorious bowl of beans. It can be eaten as-is as a veggie option, or combined with your favorite protein (grilled chicken, shrimp, or tofu would bulk it up) and some great greens and you’ve got yourself something so easy to heat up and plate on your lunch break.

White Beans with Garlic and Artichokes (makes 5 servings, from Smitten Kitchen)

• 3 T olive oil

• 6 cloves of garlic, thinly sliced

• 1 t red pepper flakes (optional)

• 2 cans of white cannellini beans, drained and rinsed

• 1 can of artichoke hearts, drained and chopped

• 1/4 c parsley, chopped

To serve:

• 5 servings of your favorite protein

• 5 T parmesan cheese

• Large container of mixed greens

Heat olive oil in a pan over medium heat. Add garlic and cook until until they just start to brown. Add the red pepper flakes, if using, and cook for 1 minutes.

Add the beans and artichoke hearts. Stir so well mixed together until all ingredients are heated through. Sprinkle in 1/4 c chopped parsley. Store for serving.

To serve: Take 1/5 of the mixture (for me that’s about 3/4 cup) and put into a small nonstick pan that’s been sprayed with nonstick spray. Heat over medium, gently stirring occasionally, until warmed through. Add a little oil if it looks too dry. You can serve as-is, sprinkled with parmesan, or add in or serve with your favorite protein atop mixed greens for a very excellent salad.