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Beans, Beans, The Magical Fruit!

Lemony White Bean, Basil & Parmesan Casserole

Serves 5.

Ingredients:

  • 3 14-oz cans of white cannellini beans
  • 3 lemons, juiced
  • 1/4 cup reduced-fat mozzarella
  • 1/4 cup grated parmesan
  • 1/4 cup reduced-fat sour cream
  • 1 tbsp olive oil
  • 1 cup fresh basil, chopped
  • garlic salt/black pepper

Drain the cannellini beans and rinse with water in a strainer. Heat 1 tbsp of olive oil on medium heat and add the drained cannellini beans. When they are warmed, use the back of a wooden spoon to mash-up the beans to a mushy consistency. It’s okay if some beans are still intact. Put the mashed beans in a large mixing bowl and add the lemon juice, basil, parmesan, mozzarella, sour cream and a dash of garlic salt/black pepper to taste. Mix well and put the mixture into a greased baking dish and sprinkle parmesan over top. Bake on 425 degrees for 30 minutes.


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