Garlic Parmesan White Beans
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.
Ingredients
- 2 cans canned cannellini beans (or Great Northern beans), rinsed, drained
- 4 tbsp extra-virgin olive oil
- 6 cloves garlic cloves, thinly sliced
- 1 sprig 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
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1
In a large skillet, heat 4 tbsp extra-virgin olive oil over medium-low heat. Add 6 cloves thinly sliced garlic cloves and 1 sprig 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.
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2
Add 1/4 tsp red pepper flakes and stir 30 seconds.
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3
Add 2 cans rinsed, drained canned cannellini beans (or Great Northern beans) 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.
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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.
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5
Transfer to a serving dish, top with 2 tbsp chopped fresh flat-leaf parsley, and a drizzle of extra olive oil. Serve immediately.