Garlic Parmesan White Beans

Name: Garlic Parmesan White Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cans cannellini beans (or Great Northern beans, 15 oz), rinsed, drained; 4 tbsp extra-virgin olive oil; 6 garlic cloves, thinly sliced; 1 fresh rosemary sprig, leaves stripped; 1/2 cup low-sodium chicken broth (or vegetable broth); 1/2 cup finely grated Parmesan cheese; 2 tsp fresh lemon juice; 1/4 tsp red pepper flakes; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 2 tbsp fresh flat-leaf parsley, chopped

Canned cannellini beans slowly simmered in olive oil with plenty of garlic, fresh rosemary, and a generous finish of Parmesan - silky, rich, and protein-packed in under 20 minutes on the stovetop.

20 minEasyServes 4255 cal/serving

ItalianSideStovetopHigh ProteinVegetarianMediterraneanHigh FiberGluten-FreeEgg-FreeShellfish-FreeNut-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 cans cannellini beans (or Great Northern beans, 15 oz), rinsed, drained
4 tbsp extra-virgin olive oil
6 garlic cloves, thinly sliced
1 fresh rosemary sprig, leaves stripped
1/2 cup low-sodium chicken broth (or vegetable broth)
1/2 cup finely grated Parmesan cheese
2 tsp fresh lemon juice
1/4 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

In a large skillet, heat 4 tbsp extra-virgin olive oil over medium-low heat. Add 6 thinly sliced garlic cloves and 1 leaves stripped fresh rosemary sprig leaves and cook slowly, stirring often, 2 to 3 minutes until the garlic is fragrant and just golden. Do not let it burn.
2

Add 1/4 tsp red pepper flakes and stir 30 seconds.
3

Add 2 cans rinsed, drained cannellini beans (or Great Northern beans, 15 oz) and 1/2 cup low-sodium chicken broth (or vegetable broth). Increase heat to medium and simmer, stirring occasionally and lightly mashing some beans against the side of the pan, 8 to 10 minutes until the liquid has reduced to a thick, creamy sauce.
4

Remove the rosemary sprig. Stir in 1/2 cup finely grated Parmesan cheese and 2 tsp fresh lemon juice. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
5

Transfer to a serving dish, top with 2 tbsp chopped fresh flat-leaf parsley, and a drizzle of extra olive oil. Serve immediately.

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Questions

What should Garlic Parmesan White Beans look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the liquid has reduced to a thick, creamy sauce.

Can I use dried beans instead of canned in Garlic Parmesan White Beans?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Garlic Parmesan White Beans uses 2 cans cannellini beans (or Great Northern beans, 15 oz), rinsed, drained.

Can I make Garlic Parmesan White Beans less spicy?

Yes. The heat in Garlic Parmesan White Beans comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Is Garlic Parmesan White Beans gluten-free?

Yes. As written, nothing in the ingredient list for Garlic Parmesan White Beans is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How long does Garlic Parmesan White Beans keep?

Refrigerate what is left of Garlic Parmesan White Beans within two hours and eat it within three days. Reheat gently on the stovetop.

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