White Bean and Herb Scramble

From Maggie Q for ActivatedYou. Substitute beans and greens, and use what herbs you wish. The mint, dill, and lemon are enough for me, and I prefer spinach and Greek yogurt.

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Step 1

Drain the cooked beans, or rinse the canned beans thoroughly. Set aside.

Step 2

Heat the oil in your largest sauté pan over medium heat, and add the onion. Sauté until onion is tender, then add the garlic and bell pepper.

Step 3

When bell pepper is tender, add Swiss chard, along with the cumin, sea salt, and paprika, and cook until wilted.

Step 4

Add beans, and cook an additional few minutes, until warmed through.

Step 5

Remove from heat, and toss with fresh herbs, lemon juice, lemon zest, and almond milk yogurt.

Step 6

Serve warm or cooled.