I was in the mood for something different, so I experimented with these white beans. They turned out amazing and make for the perfect salad topping. Serves 2. 

INGREDIENTS:

Roasted White Beans:
1 can of white beans
3 garlic cloves, smashed
⅓ cup olive oil
1 Tbsp of rosemary, chopped
1 Tbsp dried oregano
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
 
Little Gem Salad:
3 heads of little gem lettuce
¼ cup roasted white beans
¼ cup red onion, sliced thin on the mandolin
¼ cup fresh parmesan cheese, shaved (sub plant-based cheese)
JF Simple Mustard Vinaigrette

PROCESS:

Roasted White Beans
Preheat the oven to 425º. Drain the can of white beans and lay them out on top of paper towels to remove any excess liquid. In small saucepan, pour the olive oil and add the smashed cloves of garlic. Cook this on medium low for about 10 minutes. After 10 minutes, carefully remove the garlic cloves from the olive oil. Transfer the drained white beans into a large bowl. Carefully pour the garlic olive oil over these and season with rosemary, oregano, JF Spicy Salt, and fresh cracked black pepper. Mix until the beans are evenly coated and pour them onto an aluminum foil lined baking sheet. Bake these for about 15-20 minutes.
 
Little Gem Salad
In a large salad bowl, place the little gem lettuce and dress with my JF Simple Mustard Vinaigrette. Top with roasted white beans, red onion, and parmesan cheese shavings. Season with JF Spicy Salt and fresh cracked black pepper to taste.