Garlic Parmesan White bean
- 3 to 4 garlic cloves, minced
- Extra virgin olive oil
- 2/ 15-ounce cans cannellini beans, drained or 16oz bag of fresh organic bag cannelloni beans bring to a boil then cover and simmer them gently for 20-30 minutes or until the beans are tender but not mushy.
- 1 cup cherry tomatoes, halved
- Sea salt and organic peppercorn blend
- 1 teaspoon Aleppo pepper or harissa
- ½ teaspoon cumin
- 1 cup chopped fresh parsley
- ¼ to ⅓ cup shaved Parmesan cheese
- ¼ cup grated Pecorino Romano
- Juice of half a lemon
Instructions
- In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
- Add the cannellini beans and ½ cup water. Season with Sea salt, Peppercorn blend, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
- Stir in the parsley, cheese, and lemon juice.
- Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.
