Description
Creamy cannellini beans infused with garlic and savory parmesan, ready in under 30 minutes.
Ingredients
Scale
- 3 to 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil (for cooking)
- 2 (15-ounce) cans cannellini beans, drained
- 1 cup cherry tomatoes, halved
- Kosher salt and black pepper, to taste
- 1 teaspoon Aleppo pepper (or red pepper flakes)
- ½ teaspoon cumin
- 1 cup chopped fresh parsley
- ¼ to ⅓ cup shaved Parmesan cheese
- ¼ cup grated Pecorino Romano
- Juice of half a lemon
- Additional extra virgin olive oil for drizzling
Instructions
- In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat.
- Add the minced garlic and cook briefly, tossing regularly, until just golden (about 1-2 minutes).
- Add the drained cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices.
- Add the halved cherry tomatoes and cook, stirring occasionally, until warmed through (about 10 minutes).
- Stir in the chopped parsley, shaved Parmesan, grated Pecorino Romano, and lemon juice.
- Finish with a generous drizzle of extra virgin olive oil and serve immediately.
Notes
Always taste as you go for ideal seasoning. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg