Spaghetti + Tuscan Beans

We have a TON of spaghetti left over from the other night so I’m trying to come up with different recipes to make use of it. Last night, we had the leftover spaghetti with Tuscan beans, which are super easy to make and very tasty. We have an herb garden outside, so I like to snip some oregano, thyme, parsley and sage into the beans while they’re cooking. Most recipes for Tuscan beans call for dried beans that you have to soak overnight but I’m too impatient to wait so I just used canned cannellini beans. Still tastes yummy!

  1. 2 cans of cannellini beans
  2. Olive oil
  3. Herbs (as much or as little as you want)
  4. 1 tablespoon of olive oil
  5. Salt and pepper to taste
  6. 3 cloves of garlic
Heat a saute pan with 1/2 cup of olive oil. Roughly chop the garlic and stir it into the oil. Throw in the beans (but rinse them first!) and let the beans cook for 3 minutes and then add the butter. Throw in the herbs and salt and pepper. Let it cook for 7 more minutes and taste. Voila! Serves 3 to 4 people.

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