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
Ingredients
Beans
- 1 Tablespoon. olive oil
- 1/2 cup chopped onion
- 3 large garlic cloves minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/4 cup vegetable or chicken stock see note
- 3 15 oz. cans cannellini beans or great northern beans drained and rinsed or 3-4 c. home cooked white beans per your favorite recipe
- salt and pepper to taste
Lemon Parmesan Vinaigrette
- 1 t lemons zest no white
- 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 finely grated dairy 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
Calories: 276kcal
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