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

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.

Questions

Can I make Garlic Parmesan White Beans dairy-free?

Yes. The dairy in this entry is 1/2 cup finely grated Parmesan cheese. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Garlic Parmesan White Beans keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Garlic Parmesan White Beans?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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