Boil drained and rinsed cannellini beans in your favorite broth for 10-15 minutes with freshly cracked black pepper
Separately whisk together juice of ½ lemon and 1 tbsp olive oil until slightly thick and emulsified
Serve broth and cannellini beans over cooked basmati rice
Top with the lemon olive oil mixture
Add optional toppings: olives, anchovies, chilli oil, chilli flakes, parsley, and extra black pepper
Optional: add tomato paste to the broth for extra flavor
