White bean feast – beans and veggies done right!

9 Jun

Beans. The haven of every vegetarian and vegan out there, known for its great source of protein. Its also a great healthy addition to your salads as well as making them more exciting and tasty, helping you reach your macronutrient goals. They’re a great source of natural protein given to us, and are abundant in so many different kinds, there is no fear of getting bored with the endless choices/sizes/colours and flavours of the bean world as well as how you can add them to your dish.

I love my beans when they’re slightly over boiled making them sort of mushy and soft but not too creamy.

Ingredients:
1 cup boiled white beans
2 teaspoons olive oil
Chopped zuchinni
Chopped eggplant
Chopped peppers
Carrots
Chopped lemon
Spinach
Onion
Cayenne pepper
100grams tuna in water (optional non-vegetarian)

Add the olive oil in a pan and sauté the veggies and lemon until tender. Place as a side to your plain white beans and drizzle with some balsamic vinegar.

I loved the simplicity of the dish, you can really enjoy the taste of the white beans as it is. Instead of diminishing its benefits by adding lots of extra oil, accompany it with some juicy vegetables instead!

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