Description
Silky cannellini beans simmered with Parmesan, fresh lemon, and herbs create this comforting dish that comes together in 30 minutes using pantry staples.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, with their liquid
- 3 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter
Instructions
- 1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook 5-6 minutes until softened.
- 2. Add garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 3. Add beans with their liquid and broth. Bring to a gentle simmer.
- 4. Reduce heat to medium-low and simmer 12-15 minutes, stirring occasionally.
- 5. Mash about one-third of the beans against the pot sides with a wooden spoon.
- 6. Continue simmering 5-8 minutes until creamy but not thick.
- 7. Remove from heat and stir in butter until melted.
- 8. Add Parmesan, stirring until melted into beans.
- 9. Stir in lemon juice, zest, parsley, and thyme. Season with salt and pepper.
- 10. Drizzle with remaining olive oil and serve with extra Parmesan.
Notes
Store leftovers up to 4 days refrigerated. Reheat gently with a splash of broth if needed. Don’t drain bean liquid – it creates the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g