1 tablespoon olive oil
3 cloves garlic, minced
3 cups cooked navy beans, Great Northern beans, or cannellini (white kidney beans)
1 large tomato, chopped (1 1/2 cups)
1/4 cup minced fresh basil or parsley
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice

Optional garnish: basil leaves

1 tablespoon olive oil 3 cloves garlic, minced 3 cup s cooked navy beans, Great Northern beans, or cannellini (white kidney beans) 1 large tomato, chopped (1 1/2 cups) 1/4 cup minced fresh basil or parsley 1/2 cup grated Parmesan cheese 1 tablespoon lemon juice

1. In a 12 inch nonstick skillet, heat the oil over low heat. Add the garlic and cook, stirring occasionally, until lightly colored and fragrant, about 4 minutes.

2. Stir in the beans, tomato, and minced basil and cook until heated through and the tomato has released its juices, about 7 minutes. Stir in cheese and lemon juice. Serve hot or at room temperature. (Will keep, refrigerated, for 2 days.) Garnish with the basil leaves if desired.