15-Minute Creamy White Beans with Lemon and Garlic
358kcal
Ingredients
- 800 g canned cannellini beans drained
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 100 g cherry tomatoes
- 400 ml vegetable stock
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 20 g pecorino cheese
- 1 lemon zest and juice
- 20 g fresh basil
- 2 tablespoon soft cheese
Method
- Heat your oil in a pan and add the minced garlic, sauteing for 1 minute.3 cloves garlic, 2 tablespoon olive oil
- Tip in the cherry tomatoes and herbs, and stir together.100 g cherry tomatoes, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon basil, 1 teaspoon salt, 1 teaspoon black pepper
- Pour in the vegetable stock and cover the pan, leaving it to simmer for 5 minutes. Remove the lid, and use the back of your spoon to gently crush the tomatoes.400 ml vegetable stock
- Tip in the cannellini beans, stir, then add the lemon zest and juice, and grate in the pecorino cheese.800 g canned cannellini beans, 1 lemon, 20 g pecorino cheese
- Stir everything together and leave to simmer for 5 - 8 minutes until the sauce has thickened.
- Top with the fresh basil and a large scoop of soft cheese. Add more cheese and lemon zest according to your tastes.20 g fresh basil, 2 tablespoon soft cheese
- Serve with some slices of crusty bread and enjoy!
Nutrition
Serving1gCalories358kcalCarbohydrates49gProtein17gFat12gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol13mgSodium1076mgPotassium1048mgFiber11gSugar3gVitamin A750IUVitamin C22mgCalcium234mgIron7mg
Notes
- Cannellini beans can break apart quite easily, so make sure you’ve allowed the sauce to simmer and thicken slightly before adding the beans - otherwise, they’ll end up quite mushy!
- Make sure you drain your canned cannellini beans before adding them to the pan, or your dish will end up far too liquid-y! If you would prefer to use the stock from your beans, omit or reduce the vegetable stock.
- For an extra zingy flavor, add another lemon - zest and juice. Add the zest over the top of the beans so you get some zingy with every bite.
- This dish is great eaten with a spoon, but best mopped up with crusty bread!