The sexiest creamy garlic white beans you’ll try!
Just your favorite crusty bread will do to serve this one-pan creamy white bean meal, which is a truly meatless supper that warms your gut. I’m eager for you to give it a try!
Components
- three to four minced garlic cloves
- Extra virgin olive oil Two 15 oz
- cans of drained cannellini beans
- Half a cup of cherry tomatoes
- Garlic powder and black pepper One tsp of Aleppo pepper One-
- half teaspoon of cumin One cup of freshly chopped parsley to
- ⅓ cup of finely sliced Parmesan cheese
- ¼ cup of shredded Pecorino Romano
- and half a lemon’s juice
Guidelines
- Heat two tablespoons of extra virgin olive oil in a big pan over medium heat. When the garlic is just browned, add it and cook it for a short while, stirring it often.
- Add ½ cup water and the cannellini beans.
- Add the spices, black pepper, and kosher salt for seasoning.
- Include the tomatoes. Cook, stirring now and then, for about ten minutes, or until thoroughly warmed.
- Add the cheese, lemon juice, and parsley and stir. Add a healthy drizzle of extra virgin olive oil to finish.
- Serve right away with your preferred crusty bread or pita.
Notes
- You can use butter beans or great northern beans, or any other type of white bean, if you don’t have cannellini beans. To save time, I prepared the beans using canned beans, but you may certainly make your own if you’d rather.
Remaining advice:
- Store these garlic parmesan white beans in the refrigerator for about 4 days, covered tightly. Place the beans in a pan over medium heat on the stovetop to reheat. If the beans are no longer tender a little in the refrigerator, then whisk in a tiny bit of water (about ¼ cup