The canned beans make this an especially easy last-minute side dish.
3 15-ounce cans cannellini or Great Northern beans, rinsed and drained
1/4 cup extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
2 tablespoons chopped Italian parsley
How to Make It
In a medium saucepan over medium heat, combine all the ingredients except the parsley, and gently heat until bubbling. Season to taste with salt and freshly ground pepper, stir in the parsley, and serve.