Tuscan White Beans
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!
- 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
Cooking & Serving 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.
- 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.