Lemon Parmesan Herb Beans
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5
3 reviews
Excellent
Lemon Parmesan Herb Beans
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Layered onion, garlic and herb flavors blend beautifully into a rich sauce, lightened by a lemon vinaigrette to make Lemon Parmesan Herb Beans
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Ingredients
Beans
- 1 Tablespoon. olive oil
- 1/2 cup onion chopped
- 3 garlic minced, large cloves
- 1 teaspoon rosemary chopped, fresh
- 1 teaspoon thyme chopped fresh
- 1/4 cup vegetable stock see note, or chicken stock
- 3 15 oz. cannellini beans drained and rinsed or 3-4 c. home cooked white beans per your favorite recipe, canned or great northern beans
- salt to taste
- black pepper to taste
Lemon Parmesan Vinaigrette
- 1 t lemon no white, zest
- 2 T lemon juice
- 3 Tablespoon extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1 teaspoon anchovy paste or 2 t fish sauce or soy sauce
- ¼ cup Parmesan Cheese finely grated; or vegan Parmesan or nutritional yeast
- salt pepper to taste
Instructions
- Combine vinaigrette ingredients, except Parmesan and whisk until emulsified.
- Heat 1 Tbsp. oil in a large sauté pan then add the onion and cook until translucent. Add the garlic, rosemary and thyme then cook for another minute.
- Add the stock and beans to the pan and simmer until warmed through.
- While still in the pan, pour the vinaigrette over the warm beans and gently fold until the beans are well coated. Toss with the Parmesan, being careful not to mash the beans.
- Serve warm or cold.
Notes
- When I need small quantities of broth, I use Organic Better Than Bouillon rather than open a can or thaw a container of homemade broth.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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