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
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.