Whitney's Lemony, Parmy White Beans

Transforming some cans of white beans into a Panty Dropper dish!

Whitney's Lemony, Parmy White Beans

Why it's on our list

In need of a side dish one evening, I opened the pantry for some inspo and saw a can of white beans calling my name. Pretty much a blank canvas when it comes to white beans, I knew I wanted to turn those beans into something hearty and full of flavor.

As I often do, I went down a quick recipe rabbit hole for ideas, gathering bits and pieces from different versions to create my own. Most called for grape tomatoes, garlic, onion, and parmesan, all of which I had on had. Then I found one that added lemon zest, which is my favorite ingredient of all time, and boy did it take those humble white beans to Panty Dropper level.

This dish is a perfect accompany to any protein but could easily be a main course given its rich, savory flavor and those satisfying creamy beans.

Ingredients

• 2 tbls Extra virgin olive oil

• 3/4 of a large yellow onion chopped

• 1 shallot minced

• 2 garlic cloves grated

• 2 tsp of Pasolivo Spicy Italian Blend

• 3/4 pint of halved grape tomatoes or whatever small tomato you like

• 1/3 cup dry white wine

• 2 cans of white beans, drained and rinsed

• 1 cup of chicken broth

• 2-3 parmesan rinds

• Zest of 1 lemon

• Basil chopped

• Parsley chopped

• Parmesan for serving

Directions

Heat 2 tablespoon of olive oil in a sautee pan over medium-high heat. Add the onion and shallots. Cook until softened but not browned, 3-5 minutes. If the onion/shallot mixture is getting too dry, add more olive oil. Add the garlic and sautee for 1 minute

Next add in the italian seasoning, stir to incorporate into onion/shallot/garlic mixture and cook for another minute

Add in the tomatoes and spread them around into the mixture. Cook for 4-5 minutes until they burst and soften

Pour in the white wine to deglaze the pan by scraping up the delish brown bits on the bottom and cook for 2 minutes

Add in the white beans and the chicken broth, stir to combine

Nestle in the parmesan rinds so they are submerged into the bean mixture

Reduce heat to a low simmer and stir occasionally scraping up the melty parm to spread it through out the beans. Cook for 10-15 minutes until the liquid begins to evaporate and the beans thicken

Once the beans are thing and creamy, use a potato masher to break up some of the beans. Turn off the heat and stir in the lemon zest

If making as a main, I like to serve this in a low bowl. Shave ribbons of parm over the beans and top with desired amount of chopped basil and parsley

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Serve it up!