From La Buvette | Recipes + Wine Notes from Paris By Camille Fourmont + Kate Leahy
1 (14-to 15-ounce) can or jar of high-quality giant white beans, rinsed well and drained
extra-virgin olive oil, for drizzling
flaky sea salt, such as maldon, for seasoning
1 lemon or other type of citrus fruit, for grating
Spoon the beans into a bowl or plate. Drizzle with olive oil until the beans look shiny. Add a good pinch of salt and grate zest directly over the top to finish.