This is a perfect side dish for any sort of grilled meat or fish. An Italian favorite, cannellini beans are also referred to as white kidney beans and are related to navy and great northern beans. Although you can use any sort of canned white kidney bean, I prefer the imported Italian sort. They’re not much more expensive and a larger and better tasting in my experience.
2 Cans White (Canellini) Beans, rinsed and drained
1 Tbsp Olive Oil
½ Cup Red Onion, finely chopped
2 Cloves Garlic, minced
½ Cup Chicken Stock (low sodium if canned, or homemade, see Fast Pressure Cooker Chicken Stock)
1 Tbsp chopped Italian Parsley (also known as flat leaf parsley)
½ Tsp dried Sage
¼ Tsp freshly ground Black Pepper
Salt to Taste
In a small saucepan, heat oil over medium heat. Add onion and garlic and cook until translucent, about 2 minutes. Add stock, parsley, sage and pepper; bring to a boil then lower heat and simmer until liquid is reduced by half. Taste and add salt as needed.
Place beans in a serving bowl and add liquid, stirring well. May be served hot or cold.