Tuscan White Beans


Tuscan White Beans

Food Network
This quick, tasty side dish is packed with nutrition.  It can also be used as a vegetarian main course.  Beans have fiber and important nutrients we need in our daily diet.  And they are so delicious, too!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish, Veggie Side-Dish
Cuisine American, Italian
Servings 5
Calories 250 kcal


  • 2 cloves garlic
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 plum tomato
  • 1 sprig fresh rosemary
  • 2 cans (15.5-ounce) cannellini beans
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese


  • Wash tomato and herbs. Wipe off tops of canned beans. Drain and rinse beans.
  • Peel garlic cloves and chop fine. Chop tomato.
  • Heat a large oven-proof skillet on the stove over medium-high heat. Add olive oil, garlic and red pepper flakes. Sauté one minute.
  • Add chopped tomato and rosemary sprig; cook 2 minutes.
  • Add cannellini beans and cook, stirring about 5 minutes. Lightly smash some of the beans with the back of a spoon. Remove rosemary sprig. Stir in water and parsley
  • Sprinkle with Parmesan cheese. Place under pre-heated broiler and broil until lightly brown.


Smart Shopping Tips
  • Cannellini beans are also known as white kidney beans.
  • Cannellini beans can also be purchased dry and cooked or frozen for later use.
  • Look for low or reduced sodium canned beans. Store brands will usually be less expensive than name brands. 
Cooking & Serving Tips:
  • Because of their creamy texture, mashed cannellini beans are a good choice for making bean dip or thickening soups.
  • Substitute basil for parsley for a slightly different flavor.
  • Use any variety of tomato, or even try sun-dried tomatoes.
  • For a heartier main dish, add some cooked chicken or turkey sausage.
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