Ingredients
Base Ingredients
- 3 to 4 garlic cloves, minced
- 2 15-ounce cans cannellini beans, drained
- 1 cup cherry tomatoes, halved
- 1 cup chopped fresh parsley
- Juice of half a lemon
Seasonings & Spices
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon Aleppo pepper
- ½ teaspoon cumin
Cheeses
- ¼ to 1/3 cup shaved Parmesan cheese
- ¼ cup grated Pecorino Romano cheese
Oils & Others
- Extra virgin olive oil (about 2 tablespoons plus additional for finishing)
- ½ cup water
Instructions
- Prepare the garlic: In a large pan, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and cook briefly, tossing regularly, until the garlic turns just golden to release its fragrant flavor without burning.
- Cook the beans and tomatoes: Add the drained cannellini beans and ½ cup water to the pan. Season with kosher salt, black pepper, Aleppo pepper, and cumin. Stir in the halved cherry tomatoes. Cook the mixture, stirring occasionally, until warmed through and the flavors meld, about 10 minutes.
- Add fresh herbs and cheese: Once heated, stir in the chopped fresh parsley, shaved Parmesan cheese, grated Pecorino Romano, and squeeze in the juice of half a lemon to brighten the dish.
- Finish and serve: Drizzle generously with extra virgin olive oil for richness and shine. Serve immediately alongside pita bread or your favorite crusty bread for scooping.
Notes
- If you prefer a creamier texture, lightly mash some of the beans before adding the parsley and cheese.
- Aleppo pepper adds a mild, fruity heat, but you can substitute with crushed red pepper flakes if unavailable.
- This dish reheats well and can be enjoyed warm or at room temperature.
- For a dairy-free version, omit the Parmesan and Pecorino cheeses or substitute with nutritional yeast.
- Serve with crusty or pita bread to complement the creamy bean texture and absorb the flavorful olive oil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
