Mediterranean Cannellini Beans

Mediterranean Cannellini Beans

A hearty, Mediterranean-inspired white bean skillet packed with garlic, sun-dried tomatoes, fresh herbs, and melty cheeses—ready in minutes!

—Recipes by Chef Steph


INGREDIENTS

  • 3 to 4 garlic cloves, minced
  • 2 tablespoons Olive oil
  • 2 15-ounce cans cannellini beans, drained
  • 3 tablespoons chopped sun dried tomatoes
  • Kosher salt and black pepper
  • 1/2 teaspoon red pepper flakes
  • ½ teaspoon oregano
  • 1 cup chopped fresh parsley or spinach
  • ¼ to 1/3 cup shaved Parmesan cheese
  • 1/4 cup grated Pecorino Romano
  • Juice of half a lemon

DIRECTIONS

  1. 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.
  2. 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.
  3. Stir in the parsley, cheese, and lemon juice.
  4. Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread
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