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15-Minute Garlic Parmesan White Beans Recipe

https://www.themediterraneandish.com/wprm_print/44714

  • 3 to 4 garlic cloves  minced
  • Extra virgin olive oil
  • 2 15-ounce cans cannellini beans  drained
  • 1 cup cherry tomatoes  halved
  • Kosher salt and black pepper
  • 1 teaspoon Aleppo pepper
  • ½ teaspoon cumin
  • 1 cup chopped fresh parsley
  • ¼ to 1/3 cup shaved Parmesan cheese
  • 1/4 cup grated Pecorino Romano
  • Juice of half a lemon

INSTRUCTIONS

 
  • In a large pan warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly tossing regularly until just golden.
  • Add the cannellini beans and ½ cup water. Season with kosher salt black pepper and the spices. Add the tomatoes. Cook stirring occasionally until warmed through (about 10 minutes)
  • Stir in the parsley cheese and lemon juice.
  • Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.
 

NOTES

 
  • If you don't have cannellini beans feel free to use another kind of white bean such as butter beans or great northern beans.
  • I used canned beans in this recipe to save time but you can also prepare the beans from scratch if you prefer. 
  • Leftover tips: These garlic parmesan white beans will keep in an airtight container in the fridge for about 4 days. To reheat add the beans to a pan on the stovetop on medium heat. If the beans have dried out a bit in the fridge add a small amount of water (no more than ¼ cup).
  • Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.




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