Beans, Beans, The Magical Fruit!
Lemony White Bean, Basil & Parmesan Casserole
- 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.