15-Minute Garlic Parmesan White Beans!
These Italian-style creamy white beans are habit-forming — they’re really that good!
Cannellini beans are cooked in just 15-minutes on the stovetop, in a garlicky sauce strewn with cherry tomatoes, fresh parsley and lots of Parmesan cheese then polished off with a good squeeze of lemon juice.
Comforting, satisfying and super-tasty — that’s the best way to describe this dish, which puts humble cannellini beans front and center.
Serve it as a hearty side dish, meatless main or add a cooked protein to make an easy dinner.
15- Minute Garlic Parmesan White Beans
Ingredients
- 3 to 4 garlic cloves, finely minced
- Extra virgin olive oil
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- Kosher salt and black pepper
- 1 teaspoon crushed red pepper
- ½ teaspoon cumin
- 1 cup chopped fresh flat leaf parsley
- ½ cup shaved Parmesan cheese (or more to your preference)
- Juice of half a lemon
- Rustic bread
Instructions
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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.
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Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, crushed red pepper, and cumin. Add the tomatoes. Bring to a simmer over medium heat, stirring occasionally until the beans are warmed through and the tomatoes have softened (about 10 minutes)
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Stir in the parsley, cheese, and lemon juice.
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Finish with a generous drizzle of extra virgin olive oil. Serve immediately with your favorite rustic bread.
