2 Cans White Kidney Beans
2 Tbps Lemon Juice
6 Cloves of Garlic (we made it pretty garlicky, feel free to reduce the amount to lessen the intensity)
1 1/2 Chicken Broth
2 Tbsp Olive Oil
salt to taste (taste test first because canned beans vary a lot in sodium content)
Dice the garlic and saute in a skillet with the olive oil.When the garlic begins to brown add the beans to the pan along with 1 cup of the chicken broth.
Simmer for about 7 min, or until the beans begin to break down a bit.
These beans are done!
Transfer the bean mixture from the pan to the blender and add the lemon juice and remaining chicken broth. Blend on high for about 1 min, adding more chicken broth if the mixture looks too thick.
Taste and add salt if necessary. Strain into a mug to remove any bean skins that remain in the mixture (using the method in the Split Pea Soup post). Serve immediately and enjoy!
Get well soon!
Elizabeth and Nathan