Brothy Beans with Garlic and Parmesan
Ingredients
- 2 cans 400 g/14 oz butter beans, not drained
- 1 can 400 g/14 oz fava beans, not drained
- 6 garlic cloves minced
- 3 tbsp olive oil
- 1 tbsp butter
- 60 ml 1/4 cup dry white wine
- 400 ml 1 1/2 cups chicken or vegetarian broth
- 40 g 1.4 oz grated Parmesan
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- 1 tsp red pepper flakes more for serving
- 1/2 tsp each: cumin seeds fennel seeds
- salt + black pepper
- chili oil for serving (optional)
sage breadcrumbs
- 1/2 cup breadcrumbs
- 1 tsp dried sage
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat 2 tbsp oil in a stew pot. Add breadcrumbs. Cook over medium-high heat, while tossing frequently, until crunchy and golden brown, about 5 minutes. Season with sage, salt and black pepper. Transfer the breadcrumbs onto a plate.
- In the same pot, lower the heat. Add 1 tbsp olive oil and butter. Cook garlic until soft, about 2 minutes. Stir in fennel seeds, cumin and red pepper flakes.
- Pour in white wine, simmer for 1-2 minutes. Add beans, broth and lemon juice, simmer for 10-15 minutes. Finish off with parsley and a generous amount of black pepper. Taste and adjust salt.
- Top with sage breadcrumbs and lots of grated Parmesan. Sprinkle with chili oil, if desired. Serve with some crusty bread. Enjoy!
Video
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Notes
Calories Per Serving: 455 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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