There’s something oddly comforting about a dish that stars the humble cannellini bean—a tiny, creamy powerhouse that never fails to impress. Whether it’s the way they soak up flavors or how they transform a simple meal into a hearty delight, these beans have a special place in my heart. Just last week, I threw together a quick vegan stew with them, and it was like a culinary hug—warm, satisfying, and oh-so-delicious.
Steps
- Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Sauté 3 to 4 minced garlic cloves until they turn golden, being careful not to burn them.
- Add 2 drained cans of cannellini beans to the pan, along with ½ cup of water. Season the mixture with kosher salt, black pepper, 1 teaspoon Aleppo pepper, and ½ teaspoon cumin.
- Incorporate 1 cup of halved cherry tomatoes into the pan and cook for about 10 minutes, stirring occasionally, until the tomatoes soften and the beans are warmed through.
- Mix in 1 cup of chopped fresh parsley, ¼ to 1/3 cup of shaved Parmesan cheese, ¼ cup of grated Pecorino Romano, and the juice of half a lemon. Stir well to combine the flavors.
- Finish the dish with a generous drizzle of extra virgin olive oil. Serve immediately, accompanied by pita or your favorite crusty bread.
Ingredients
- 3 to 4 cloves of garlic, minced
- Extra virgin olive oil
- 2 cans (15-ounce each) of cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- Kosher salt and black pepper, to taste
- 1 teaspoon Aleppo pepper
- ½ teaspoon cumin
- 1 cup fresh parsley, chopped
- ¼ to 1/3 cup shaved Parmesan cheese
- ¼ cup grated Pecorino Romano cheese
- Juice of half a lemon
FAQ
- Can I use a different type of white bean other than cannellini beans for this recipe?
- Yes, you can substitute cannellini beans with other varieties such as butter beans or great northern beans. While there may be slight differences in taste and texture, the dish will still be delicious and flavorful.
- How can I prepare this recipe using dried white beans instead of canned?
- To use dried beans, soak 1½ cups of dry beans overnight in water. After draining and rinsing, simmer them in a pot of water until tender, which can take 2-3 hours. Once cooked, proceed with the recipe as directed.
- What can I serve with these white beans to make a complete meal?
- These white beans pair wonderfully with pita or crusty bread. You can also complement the meal with a fresh salad to enhance the dining experience.
- How should I store any leftover white beans, and how long will they last?
- Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm them on the stovetop over medium heat, adding a small amount of water if needed to restore moisture.
- What are some other white bean recipes I might enjoy?
- If you enjoyed this dish, you might also like trying a Mediterranean white bean salad or exploring other Mediterranean diet recipes. These options continue the theme of flavorful, healthy eating.
Tips
- Use Canned Beans for Convenience: Opt for canned cannellini beans to save time, as they don’t require soaking or boiling. This shortcut allows you to whip up this dish in just 15 minutes.
- Experiment with Different White Beans: If cannellini beans aren’t available, feel free to substitute with other types of white beans such as butter beans or great northern beans. Each variety will impart a slightly different texture and flavor.
- Adjust Garlic to Taste: The recipe calls for 3 to 4 cloves of minced garlic, but you can modify this amount based on your personal preference for a milder or more intense garlic flavor.
- Enhance Leftover Beans: When reheating leftovers, add a small amount of water if the beans have dried out in the fridge. This will help restore their creamy texture.
Equipment
- Large pan or skillet
- Garlic press or garlic mincer
- Lemon squeezer or citrus juicer
