Brothy Cacio e Pepe Beans

• 분량: 4 servings
• 총 시간: 20 minutes

재료

1 tablespoon unsalted butter

3 tablespoons extra-virgin olive oil, divided

1 medium shallot, minced

3 cloves garlic, minced

1½ teaspoons ground pepper, plus more for garnish

2 cups lower-sodium vegetable broth

¼ teaspoon salt

2 (15-ounce) cans no-salt-added cannellini beans, rinsed

½ cup grated Pecorino Romano cheese

Finely chopped fresh parsley for garnish (optional)

8 slices whole-wheat baguette, lightly toasted

방향

Melt 1 tablespoon butter with 1 tablespoon oil in a large skillet over medium heat. Add minced shallot and garlic; cook, stirring often, until softened, about 2 minutes. Add 1½ teaspoons pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in 2 cups broth and ¼ teaspoon salt; bring to a boil over medium-high heat. Add rinsed beans; cook, stirring occasionally, until heated through, about 2 minutes.

Divide the bean mixture among 4 bowls. Sprinkle with ½ cup Pecorino and drizzle with the remaining 2 tablespoons oil. Garnish with additional pepper and/or parsley, if desired. Serve with toasted baguette slices.

영양 정보

• 칼로리: 571 kcal
• 지방 전체: 17 g
• 포화 지방: 5 g
• 불포화 지방: 11 g
• 트랜스 지방: 0 g
• 콜레스테롤: 18 mg
• 나트륨: 634 mg
• 탄수화물 전체: 82 g
• 식이섬유: 14 g
• 총 당류: 3 g
• 단백질: 25 g