Garlicky Beans with Lemon, Dill and Trout

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  15 oz Beans, Cannellini, Canned, Drained
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  2 tsp Lemon Zest
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 tsp ½ teaspoon kosher salt
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  2 Garlic(6g)
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  1 tbsp Dill, Fresh
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  4 oz Trout, Smoked, Canned

Instructions

1. 1Mince the fresh garlic and zest the lemon using a microplane or zester, then juice half the lemon into a small bowl.
2. 2Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering.
3. 3Add the minced garlic to the hot oil and cook for 1–2 minutes, stirring constantly, until fragrant and golden (do not brown).
4. 4Add the drained cannellini beans, lemon zest, lemon juice, and kosher salt to the skillet and stir to combine. Cook for 4–5 minutes over medium-high heat, stirring occasionally, until the beans are heated through and the flavors meld.
5. 5Remove the skillet from heat and fold in the fresh dill until evenly distributed.
6. 6Divide the bean mixture evenly into 4 airtight containers while hot.
7. 7Top each container with an equal portion of the canned smoked trout, flaking it gently over the beans.
8. 8Seal the containers and refrigerate for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave before serving.