Garlic Parmesan White Beans

• portions: 4 servings
• temps total: 15 minutes

Ingrédients

3 to 4 garlic cloves, (minced)

Extra virgin olive oil

2 15-ounce cans cannellini beans, (drained)

1 cup cherry tomatoes, (halved)

Kosher salt and black pepper

1 teaspoon Aleppo pepper

½ teaspoon cumin

1 cup chopped fresh parsley

¼ to 1/3 cup shaved Parmesan cheese

1/4 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 kosher salt, black pepper, 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.

Nutrition

• Calories: 316.7 kcal
• Lipides Totaux: 4.2 g
• Lipides Saturés: 2.3 g
• Lipides Insaturés: 1.5 g
• Cholestérol: 10.8 mg
• Sodium: 498.3 mg
• Glucides Totaux: 50.5 g
• Fibres Diététiques: 11.5 g
• Sucres Totaux: 1.8 g
• Protéines: 21.2 g