Garlic Parmesan White Beans

Name: Garlic Parmesan White Beans
Total time: 15 min
Yield: 4 servings
Ingredients: 4 ea garlic cloves; 45 ml extra virgin olive oil; 850 g canned cannellini beans; 150 g cherry tomatoes; 1 tsp aleppo pepper; 1.3 g ground cumin; 60 g fresh parsley; 25 g parmesan cheese; 25 g pecorino romano; 0.5 ea lemon

Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com

Two cans of cannellini beans simmered with garlic, olive oil, cumin and Aleppo pepper, finished with cherry tomatoes, parsley, lemon, Parmesan and Pecorino. Ready in 15 minutes.

Serves 4 15 min

veggiegluten-freelegumesone-pan

Ingredients

garlic cloves — minced4 ea
extra virgin olive oil — divided45 ml
canned cannellini beans — drained850 g
cherry tomatoes — halved150 g
aleppo pepper1 tsp
ground cumin — ½ tsp1.3 g
fresh parsley — chopped60 g
parmesan cheese — shaved25 g
pecorino romano — grated25 g
lemon — juiced0.5 ea

Method

In a large pan, warm 2 tablespoons of the olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
Add the beans and 120 ml (1/2 cup) water. Season with kosher salt, black pepper and the spices. Add the tomatoes and cook, stirring occasionally, until warmed through, about 10 minutes.
Stir in the parsley, cheeses and lemon juice.
Finish with a generous drizzle of olive oil and serve immediately with pita or crusty bread.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
Garlic and Lemon White Beans
- 15 g Nutritional yeast instead of parmesan cheese
- Leave out the pecorino romano
Stir the nutritional yeast in with the parsley and lemon at the end, adding an extra pinch of salt to make up for the salty cheese; cooking time is unchanged.
Dairy-free
Garlic and Lemon White Beans
- 15 g Nutritional yeast instead of parmesan cheese
- Leave out the pecorino romano
Stir the nutritional yeast in with the parsley and lemon at the end, adding an extra pinch of salt to make up for the salty cheese; cooking time is unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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