Lemon Parmesan Herb Beans 

Layered onion, garlic and herb flavors blend beautifully into a rich sauce, lightened by a lemon vinaigrette to make Lemon Parmesan Herb Beans  Layered onion, garlic and herb flavors blend beautifully into a rich sauce, lightened by a lemon vinaigrette to make Lemon Parmesan Herb Beans

If I have a weakness when it comes to recipes, it is side dishes.  I don’t mean that I can’t stop making them—quite the opposite.  I NEVER seem to have good ideas for sides. 

I think this might date back to my “corporate Mom” days.  Back then, dinner meant a varied entrée, unique fresh vegetable, green salad and (get ready) whole wheat bread. Rye bread if I wanted to live large.  Yes, when you come home from work tired, something has to give. For me it was sides.

Layered onion, garlic and herb flavors blend beautifully into a rich sauce, lightened by a lemon vinaigrette to make Lemon Parmesan Herb Beans

Garnished with Pak Choi Sprouts 

Pak Choi

Cutest garnish EVER?

The practice made an imprint on the whole family.  To this day, if an out-of-state daughter visits, I load up on bread for snacking and make sure there are a couple loaves in the freezer to take home. 

Now that I am beyond the desperate Mom days, I branched out a little on rice (like this Curried Rice Salad), courtesy of a “eating local” experiment last year.  But beans stayed pretty much an ingredient that goes into soup. 

Layered onion, garlic and herb flavors blend beautifully into a rich sauce, lightened by a lemon vinaigrette to make Lemon Parmesan Herb Beans

Elegant enough to serve with salmon!

And so, I was excited when my “blogging friend” Karen of Back Road Journal posted an herbed bean dish.  It looked good and tasted even better.  Who would have thought that beans could be like little flavor sponges!

Layered onion, garlic and herb flavors blend beautifully into a rich sauce that is lightened by a lemon vinaigrette.  I made a few small changes, based mostly on what I had on hand and now have a dish that comes together in a snap.

Layered onion, garlic and herb flavors blend beautifully into a rich sauce, lightened by a lemon vinaigrette to make Lemon Parmesan Herb Beans

Plated

Lemon Parmesan Herb Beans my not be as quick as slicing bread, but they’re super tasty and certainly more unique! Layered onion, garlic and herb flavors blend beautifully into a rich sauce, lightened by a lemon vinaigrette to make Lemon Parmesan Herb Beans

Lemon Parmesan Herb Beans
Serves 6
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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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
276 calories
34 g
4 g
11 g
13 g
2 g
188 g
167 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
188g
Servings
6
Amount Per Serving
Calories 276
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 4mg
1%
Sodium 167mg
7%
Total Carbohydrates 34g
11%
Dietary Fiber 8g
31%
Sugars 1g
Protein 13g
Vitamin A
1%
Vitamin C
7%
Calcium
14%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Beans
  1. 1 Tablespoon. olive oil
  2. 1/2 cup chopped onion
  3. 3 large garlic cloves, minced
  4. 1 teaspoon chopped fresh rosemary
  5. 1 teaspoon chopped fresh thyme
  6. 1/4 cup vegetable or chicken stock (see note)
  7. 3 15oz. cans cannellini beans or great northern beans, drained and rinsed or 3-4 c. home cooked white beans per your favorite recipe
  8. salt and pepper to taste
Lemon Parmesan Vinaigrette
  1. 1 t lemons zest, no white
  2. 2 T lemon juice
  3. 3 Tablespoon extra virgin olive oil
  4. 1/2 teaspoon dijon mustard
  5. 1 teaspoon anchovy paste or 2 t fish sauce or soy sauce
  6. ¼ cup finely grated dairy or vegan Parmesan or nutritional yeast
  7. Salt, pepper to taste
Instructions
  1. Combine vinaigrette ingredients, except Parmesan and whisk until emulsified.
  2. 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.
  3. Add the stock and beans to the pan and simmer until warmed through.
  4. 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.
  5. Serve warm or cold.
Notes
  1. 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.
beta
calories
276
fat
11g
protein
13g
carbs
34g
more
Art of Natural Living https://artofnaturalliving.com/

6 thoughts on “Lemon Parmesan Herb Beans 

    1. Inger Post author

      I was delighted with how the flavors came through David. I seem to be struggling with finding flavorful recipes lately so this was a gift!

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