Garlic Parmesan White Beans

Serving Size: 10

Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.

Recipe by: Suzy Karadsheh

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

12-inch skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

8 clove garlic minced
4 tablespoon extra virgin olive oil
60 ounce canned cannellini beans drained
1 cup water
2 cup cherry tomatoes halved
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 teaspoon Aleppo pepper chopped
1 teaspoon ground cumin

Stir in:

2 cup Italian parsley chopped
2/3 cup shaved parmesan cheese
1/2 cup Pecorino Romano cheese grated
1 lemon juiced

Instructions

In a large pan, warm the 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.

Reheating Instructions

Heat in the microwave or over the stovetop over medium heat until heated through.

Nutrition