I love the white bean, known to most as cannellini. It is buttery and subtle, very versatile, and a delicious addition in soups, pasta or salad. Another plus, cannellini are a good source of protein and cheap if you buy in bulk. A few months ago I came across an old recipe that my mom made when I was young, and gave it a try. I was hooked. More recently, I served the dish at my husband’s birthday celebration and it was a big hit.

Tonno e Fagioli

2 – 14 oz. cans of cannellini (white kidney beans) rinse and drained

1 cup olive oil

½ cup fresh lemon juice

4 garlic cloves, finely chopped

¼ cup chopped fresh parsley

1 teaspoon salt

1 – 6 oz. can of tuna in oil drained

½ cup green onions, chopped

In a large skillet, combine the beans, olive oil, lemon juice, and parsley: cook until the beans are warm. Add the cooked pasta, and then break the tuna on top in coarse chunks. salt to taste, and garnish with green onions, plenty of black pepper or red pepper flakes.

Bon appétit!