Arugula and Cannellini Beans


It feels like summer is already in full effect here in Atlanta.  There are fresh markets with seasonal produce all over the city.  This weekend I visited the Green Market in Piedmont Park.  There was a lot of arugula available so I got several bags.  The raw arugula’s peppery taste is ridiculously delicious to me but I have so much I’m going beyond salads this week. 

Arugula and Cannellini Beans

2 cups cannellini beans (doesn’t matter if these are dry or canned)
3 cups arugula, ribbon sliced (with or without stems)
1 Tbs olive oil
Salt
Pepper

Sauté beans in heated olive oil for 2-3 minutes. 
Add arugula and heat until lightly wilted.
Season to taste.
Enjoy.