Greek Lemon-Oregano Beans & Rice

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic
• 1 can (15 oz / 425 g) canned cannellini beans (or white beans), drained and rinsed
• 3/4 cup vegetable broth (or water)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/4 tsp ground black pepper
• 1/4 tsp salt(optional)
• 1 cup cooked rice (or uncooked rice to cook separately)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic. Zest and juice the lemon. Rinse the beans if needed.

2. 2

   Cook (30 minutes): In a saucepan, warm the olive oil over medium heat. Add the garlic and cook for about 30 seconds until fragrant.

3. 3

   Add beans, broth, oregano, black pepper, and (if using) salt. Simmer gently for 15–20 minutes, stirring occasionally, until the mixture is flavorful and slightly thickened.

4. 4

   Stir in lemon juice and lemon zest. Simmer 2–3 minutes more, then taste and adjust seasoning with additional salt or pepper if desired.

5. 5

   Serve: Spoon the warm lemon-oregano beans over the rice and pour any extra sauce on top.