This white bean dish is so quick and simple you will be making it often. The beans are already cooked in broth and seasoned, so they are already tasty. You will add just enough to the beans to turn them into a gourmet side dish. You do not have to tell anyone these are from the same bean pot as the beans in the Italiano soup you had two nights ago. Our secret!
Use Italian flat-leafed parsley rather than the curly type. Curly is too bitter for the delicate flavors of this dish. Add more or less parsley than the recipe calls for depending on your own palate.
This dish is good warm or at room temperature, making it an all-season side dish that you will turn to often. Try it in the summer at room temperature served beside grilled chicken and sliced garden tomatoes. Does that idea make your mouth water? In winter enjoy this bean dish warm with meatloaf and a crispy green salad.
Creamy white beans keep well for 2-3 days in the refrigerator as long as they are stored in an airtight container.
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