15-Minute Garlic Parmesan White Beans Recipe
Quick and delicious 15-Minute Garlic Parmesan White Beans Recipe that's easy to prepare.
Equipment
- large pan
Ingredients
Garlic and Beans
- 3 to 4 cloves garlic, minced
- 2 15-ounce cans cannellini beans, drained
- 1 cup cherry tomatoes, halved
- 1 cup chopped fresh parsley
- ¼ to ⅓ cup shaved Parmesan cheese
- ¼ cup grated Pecorino Romano
Seasonings and Oil
- 2 tablespoons extra virgin olive oil
- to taste Kosher salt
- to taste black pepper
- 1 teaspoon Aleppo pepper
- ½ teaspoon cumin
- ½ cup water
Instructions
Cooking Steps
- 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. 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).
Nutrition
Serving: 1servingCalories: 316.7kcalCarbohydrates: 50.5gProtein: 21.2gFat: 4.2gSaturated Fat: 2.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.1gCholesterol: 10.8mgSodium: 498.3mgPotassium: 1195.3mgFiber: 11.5gSugar: 1.8gVitamin A: 1672.1IUVitamin C: 29.2mgCalcium: 333.8mgIron: 8.1mg
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