Garlic Parmesan White Beans
Source: adapted from The Mediterranean Dish
3 to 4 garlic cloves, minced
Extra virgin olive oil
2 15-ounce cans white beans (cannellini, great northern, navy, etc.), drained
1 cup cherry tomatoes, halved
Kosher salt and black pepper
1 tsp red pepper flakes
1/4 tsp cumin
1 cup chopped fresh parsley
1/2 cup shaved Parmesan cheese
Juice of half a lemon
In a large pan, warm 2 T extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
Add the cannellini beans and 1/2 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.
4 Servings