Middle Eastern Garlic-Lemon White Beans and Rice

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (15 oz / 425 g) white beans (canned), drained and rinsed
• 2 tbsp lemon juice
• 1 tsp lemon zest(optional)
• 1 tsp ground cumin
• 1/2 tsp ground coriander(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water or bean liquid
• 3/4 cup long-grain rice (dry)
• 1/4 cup chopped fresh parsley

Instructions

1. 1

   Rinse and drain the white beans. Mince the garlic and chop the parsley.

2. 2

   Cook the rice: bring 1 1/2 cups water to a boil, add the rice and a pinch of salt, then reduce to a simmer and cook until tender (about 15 minutes). Drain any excess water and keep warm.

3. 3

   While the rice cooks, heat the olive oil in a skillet over medium heat. Sauté the garlic for 30–60 seconds until fragrant.

4. 4

   Add the beans, cumin, (optional coriander), salt, pepper, and 1/2 cup water. Simmer for 8–10 minutes, stirring occasionally, until the beans are warm and slightly thickened.

5. 5

   Stir in lemon juice and lemon zest (if using). Taste and adjust seasoning.

6. 6

   Serve the garlic-lemon beans over the rice and top with parsley.