Arugula with Great Northern Beans 蒜煮芸芥菜意大利白豆

Definitely, bulk dried beans is a better purchase in terms of grocery cost-savings, and more nutritious as whole-food-ingredients that has been minimally processed; but canned beans, to me, is a time-saver especially when there is no need to soak the dried beans overnight, and boil the beans for 45 minutes to an hour.

True, some nutrition might have been lost in the processing/canning stage but next to frozen vegetables (peas and corns), canned beans is the next less-guilty convenient "processed" food item that can be considered minimally processed - typically just beans, and water (and sometimes salt) in the ingredient list.

That said, I like to use dried beans and boil them to cook, from scratch. The texture of dried beans that have been boiled to cook is different from canned beans. I only rely on canned beans in situations when I have to put together a meal quickly without much hassle.

For example, with canned beans, a side-dish like this Arugula and Organic Great Northern Bean can be put together in less than 20 minutes. Top with an egg and that makes breakfast or even lunch.

Arugula with Great Northern Beans 蒜煮芸芥菜意大利白豆
3 cloves garlic, finely minced
Handfuls of organic arugula
1 can organic great northern beans, rinsed a few times to remove the bubbles/scum
Salt and pepper to taste

Directions: Saute the garlic, add the arugula, then the beans and quickly simmer/cook low-medium, pan/pot covered for about 10 minutes. Salt and pepper to taste. Serve with or without egg as a side-dish.

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