White Beans with Lemon and Dill

• 1 tablespoon olive oil
• 1 tablespoon grated lemon peel
• 2 15-ounce cans cannellini (white kidney beans), drained
• 1/2 cup whipping cream
• 1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
• 1 tablespoon fresh lemon juice

1. Heat oil in heavy large skillet over medium heat.
2. Add lemon peel and stir until fragrant, about 1 minute.
3. Add beans, cream, dill and lemon juice.
4. Cook until sauce thickens and coats beans, stirring occasionally, about 4 minutes.
5. Season beans with salt and pepper and serve.

olive oil, cannellini, whipping cream, dill, lemon juice

Taken from www.epicurious.com/recipes/food/views/white-beans-with-lemon-and-dill-5332 (may not work)