Lead image for recipe Garlic Parmesan White Beans

Garlic Parmesan White Beans

A Savory Mediterranean Inspired Bean Dish with Fresh Bright Flavors

This was inspired by this recipe from the Mediterranean Dish

Most of the ingredients I do not follow the recipe exactly and instead just go by taste.

I made this with Alubia Blanca beans from Rancho Gordo and they worked really well in this recipe.

  • Yield
    8 servings
  • Prep Time
    PT2H
  • Cook Time
    PT2H
Find Similar Recipes

Required Equipment

Equipment icon Stovetop Equipment icon Oven Equipment icon Dutch Oven Equipment icon Juicer

Ingredients

  • Produce
    • 6 cloves of garlic or a large spoonful of jarred garlic 0
    • 2 cups of cherry tomatoes 0
    • About 1/3 bunch of parsley 0
    • Lemon 0
    • Red bell pepper 0
    • Medium zucchini 0
  • Eggs & Dairy
    • Block of parmesan cheese 0
  • Pantry
    • Dried white beans such as cannellini or alubia blanca 0
    • Canned artichoke hearts 0
  • Spices & Seasonings
    • 1 teaspoon of cumin 0
    • Red pepper flakes to taste 0
  • Staples
    • Olive oil 0
    • Salt to taste
    • Pepper to taste

Cook the Beans

  • Soak the Beans
    Add the beans to a large pot and soak the beans in brine for a few hours.
    • Dried white beans such as cannellini or alubia blanca
  • Cook the Beans
    Drain the beans and fill the pot with more water, enough to cover the beans by about two inches. Simmer until starting to be tender and almost done, about an hour. There will be a little more cooking later so don’t overcook to avoid mushy beans. Save the bean cooking water for use later. Move on to the next step and cook the beans and tomatoes simultaneously.

    Roast Tomatoes

    • Preparation
      Preheat the oven to 300°F. Slice the tomatoes in half and put them in a bowl. Cover with olive oil, salt, and pepper. Arrange on a baking sheet with the sliced side facing up.
      • 2 cups of cherry tomatoes
    • Bake
      Bake the tomatoes for about an hour.

      Assemble and Simmer the Dish

      • Preparation
        Cut the zucchini and bell pepper into a small dice. Chop the artichoke hearts into small pieces. Mince or press the garlic.
        • Medium zucchini
        • Red bell pepper
        • Canned artichoke hearts
      • Sauté the Garlic and Pepper Flakes
        Heat a thin layer of olive oil in a dutch oven on medium heat. When hot add the garlic and sauté for a minute. Add red pepper flakes and cook for another minute.
        • Olive oil
        • 6 cloves of garlic or a large spoonful of jarred garlic
        • Red pepper flakes to taste
      • Add Beans and Simmer
        Add two cups of the bean cooking water. Add in the cooked beans. Add pepper and cumin. Add diced vegetables. Simmer until the sauce is reduced and thick, and the beans are creamy, about 30 minutes.
        • Pepper to taste
        • Salt to taste
        • 1 teaspoon of cumin

      Finish and Serve

      • Add Remaining Ingredients
        Remove from heat. Chop parsley and mix in. Add in tomatoes. Add lemon juice starting with about half a lemon and adding more if needed. Add shredded parmesan to taste. Add extra salt if needed.