We seldom eat beans, but as I recall we quickly polished this off. I have been meaning to order a few more cans just for those days when I don’t fancy cooking. We can’t have eggs for supper every time… A word of caution, stay with it, don’t let this go dry.
PAN FRIED BEANS
4 Tbsp olive oil
1 can mixed beans
2 cloves garlic
red pepper flakes to taste
salt and ground black pepper to taste
fresh basil
1 Tbsp red wine vinegar
- Drain, rinse and pat dry a can of mixed beans.
- Heat the oil in a non-stick skillet on medium-low heat.
- Add the beans and cook for10 minutes until slightly golden and crispy.
- Peal and smash the garlic and stir it into the beans.
- Add the red pepper flakes, salt, and black pepper and continue cooking for 5 more minutes.
- Stir in the fresh basil and cook until it begins to wilt.
- Drizzle wine vinegar on top and serve.
