Garlic Parmesan White Beans
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
VegetarianGluten 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.
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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- garlic cloves · 4 items
- extra virgin olive oil · 45 ml
- canned cannellini beans · 850 g
- cherry tomatoes · 150 g
- aleppo pepper · 1 tsp
- ground cumin · 1.3 g
- fresh parsley · 60 g
- parmesan cheese · 25 g
- pecorino romano · 25 g
- lemon · 0.5 items