Lemon Garlic Parmesan White Beans
Servings: 6 servings (as a side)
Calories: 230kcal
Canned beans… but make them feel fancy ✨These Lemon Garlic Parmesan White Beans are simple, cozy, and packed with flavor. Made with simple ingredients, lots of fiber, and an easy side you can pair with just about anything.
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Ingredients
- 2 Tbsp. extra-virgin olive oil (30g)
- 2-3 cloves garlic minced
- 1/2 tsp. red pepper flakes
- 1/2 tsp. cumin
- 2 15-oz. cans cannellini beans rinsed & drained
- 1/2 cup low-sodium chicken broth or water
- 1 cup cherry tomatoes (140g) halved
- 3/4 cup freshly grated Parmesan
- 1/4 cup grated Pecorino Romano
- Zest + juice of half a lemon
- salt and black pepper to taste
- 1/2 cup chopped fresh herbs such as parsley, cilantro, or dill
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30–60 seconds, until fragrant. Stir in the red pepper flakes and cumin and cook for another 30 seconds to lightly toast the spices.
- Add the cannellini beans and broth. Let simmer for 8–10 minutes, stirring occasionally. Use the back of a spoon to lightly mash some of the beans—this helps create a creamy, saucy texture.
- Stir in the cherry tomatoes and cook for another 2–3 minutes, just until softened.
- Remove from heat and stir in the Parmesan, Pecorino, lemon juice, lemon zest and fresh herbs. Taste and season with salt and pepper if needed.
- Serve warm with extra grated parmesan and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
Nutrition
Serving: 125g (~1/2 cup) | Calories: 230kcal | Carbohydrates: 23.7g | Protein: 13.4g | Fat: 9.1g | Saturated Fat: 2.5g | Cholesterol: 13.5mg | Sodium: 497.8mg | Potassium: 564.9mg | Fiber: 6.9g | Sugar: 1.3g