Creamy Tuscan Parmesan Beans

 

 

 Usually when the summer heat hits, I look for recipes that are quick and easy and don't heat up the whole kitchen. I also look for recipes that aren't too heavy, but still have great flavor. 

That's basically how I found this recipe. It's an ever so slightly tweaked version of a recipe I saw on a site called The Mediterranean Dish. 

 The original recipe started all the way back at soaking the dry beans, but for me, that takes FAR too long.  Besides, I have jars and jars of my own home canned beans that are already ready already, so thats the route I went. The whole dish came together in less than 15 minutes and it was absolutely delish! 

Side note, it's also a great recipe if you're choosing to limit your carb intake. Win-win!

Let me know if you give it a try! 

 

 

2 tbs olive oil
4 large cloves garlic, minced
2 cans cannellini or any other favorite beans, drained and rinsed
1/2 cup water
1 pint cherry or grape tomatoes, halved
1/2 cup grated Parmesan cheese
1/4 cup combination of chopped fresh herbs: parsley, oregano, basil, rosemary, and/or thyme
Pinch crushed red pepper flakes
Splash of fresh lemon juice, about 1/2 of a lemon

In a large shallow pan, add oil over medium heat. When the pan is hot, add the garlic. Let it get a little brown, being careful not to burn.
Add the beans, water, and tomatoes. Stir and simmer for about 10 minutes.
Add remaining ingredients, and continue to simmer and stir until slightly thickened.
Serve on toasted crostini as an easy appetizer or with some crusty bread as a side dish with your main entree.


Tips:
Usually, at this time, I would mention what ingredient or part is key to the recipe's success. But in this case, each ingredient brings its own fun to the party. The only thing I'll mention is to be careful when adding the herbs. I find fresh oregano to be quite strong. It's the same with fresh rosemary. Be sure your herbs are balanced!
Also, the cheese is quite salty, so there's no need to add more.
Just sayin'!