Description
Discover how to make delicious brothy lemongarlic butter beans with this easy recipe. Perfect for a flavorful and satisfying meal.
Ingredients
- 2 tablespoon (30 ml) s vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup (240 ml))
- 3 (3-inch) sprigs fresh thyme, plus more for garnish
- 2 tablespoon (30 ml) s minced garlic
- 1/4 teaspoon (1 ml) plus 1/8 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) crushed red pepper, plus more for garnish
- 3 cup (720 ml) s unsalted vegetable broth
- 1 teaspoon (5 ml) grated lemon zest, plus more for garnish
- 1 tablespoon (15 ml) lemon juice
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- 1/4 cup (60 ml) grated Parmesan cheese
- 4 (1-ounce) slices crusty whole-wheat baguette, toasted
Instructions
- Warm 2 tablespoons of vegetable oil in a large cast-iron skillet on medium heat.
- Add the finely chopped onion and 3 thyme sprigs; cook, stirring now and then, until they soften, which should take about 5 to 7 minutes.
- Incorporate 2 tablespoons of minced garlic, ¼ teaspoon plus ⅛ teaspoon of salt, and ¼ teaspoon of crushed red pepper; continue to cook, stirring frequently, until the aroma is released, roughly 1 minute.
- Pour in 3 cups of vegetable broth, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice; raise the heat to medium-high and bring the mixture to a boil.
- Introduce the rinsed beans; cook while stirring occasionally until they are thoroughly heated, approximately 2 minutes.
- Evenly distribute the beans and broth into 4 serving bowls.
- Sprinkle ¼ cup of Parmesan cheese on top.
- Add a garnish of crushed red pepper and/or lemon zest, according to preference.
- Serve alongside the toasted baguette slices.
Notes
- Use homemade vegetable broth for a more flavorful dish.
- Toast whole-wheat baguette slices until golden brown for added texture.
- Experiment with herbs like rosemary or sage for a unique twist.
