Quick and Easy White Beans with Garlic and Arugula

This recipe serves:  2 4 6 8

1/3 cup canned cannellini beans, drained and rinsed
1 teaspoon olive oil
1 tablespoon chopped pancetta
1 clove garlic, chopped
salt to taste
freshly ground black pepper
1 cup washed and stemmed arugula
1. Drain and rinse the cannellini beans and set aside.

2. In a large skillet, heat olive oil over medium heat. Add the pancetta and cook for 2 minutes. Add the garlic and cook 1 minute more.

3. Add the beans, season with salt and pepper, and heat thoroughly.

4. Turn off the heat and gently fold in the arugula leaves. Serve warm or at room temperature.

Serving Size: about 3/4 cup

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