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Perfectly

Plant-Based

The only thing fancy about this delicious dish is that we used two kinds of beans: smaller cannellini beans and bigger butter beans. And if you don't have one or either, you can try navy beans, great northern beans or baby lima beans. The main thing here is the simple way you prepare these to maximize flavor. (If you are starting with dry beans, soak them overnight and follow the other directions). Heat some olive oil in a plan and add chopped garlic (about two large cloves). Once garlic heats up (before it starts to brown or burn), add lemon juice (one to two lemons depending on size). Add the pre-cooked beans, a dash of salt, a dash of pepper and about a tablespoon of fresh, chopped sage (or dry if you don't have fresh). Simmer on low for about 10-15 minutes so the flavors blend. Serve as a meal, as a side, with a salad or on grilled bread if that's what you like. Trust us, people love it!

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