Description
Savory white beans simmered with sun-dried tomatoes, garlic, and red pepper flakes for a flavorful, comforting dish. Perfect as a side or vegetarian main course.
Ingredients
Scale
- 1 tablespoon olive oil, extra virgin
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (reserve the oil!)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 cup vegetable broth (low sodium preferred)
- 1/4 cup dry white wine (optional, but adds great flavor!)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Crusty bread, for serving (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Prepare the Onion and Garlic: Finely chop the onion and mince the garlic.
- Heat the Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat. You can use the reserved sun-dried tomato oil for a richer flavor.
- Sauté the Onion: Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent (5-7 minutes).
- Add the Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Incorporate the Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.
- Add the Beans: Add the rinsed and drained cannellini and great northern beans.
- Deglaze with White Wine (Optional): If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, until it has reduced slightly.
- Add the Vegetable Broth: Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together.
- Mash Some of the Beans (Optional): For a creamier texture, mash some of the beans with a fork or potato masher.
- Add Lemon Juice and Parsley: Stir in the fresh lemon juice and chopped parsley.
- Season to Taste: Season with salt and freshly ground black pepper to taste.
- Serve: Serve hot, garnished with extra parsley and a drizzle of olive oil. Crusty bread and grated Parmesan cheese are optional additions.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overcook the garlic.
- Simmer for at least 15 minutes to allow the flavors to meld.
- Adjust the spice level to your preference.
- Serve as a side dish, vegetarian main course, bruschetta topping, in a salad, or as a dip.
- Variations: Add spinach or kale, sausage, chicken broth, different beans, or other vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes