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In a large non-stick skillet, heat the olive oil over medium heat for 30 seconds.
Add the diced shallot, minced garlic, and crushed red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until the shallot becomes translucent and the garlic is fragrant.
Add the drained and rinsed cannellini beans to the skillet. Continue to cook for another 3-4 minutes, stirring occasionally, until the beans are heated through.
Remove the skillet from heat, season the beans with salt and lemon juice to taste.
Transfer the beans to a serving bowl and toss with fresh parsley if desired.