Tuscan White Beans
These lemony Tuscan white beans are a brothy skillet side based on fagioli all’olio e limone. Garlic and thyme simmer with the beans until the chicken broth thickens slightly, with fresh lemon added just before serving.
Servings: 4 people
Equipment
Ingredients
- ¼ Cup extra virgin olive oil
- 4 Cloves garlic peeled and thinly sliced
- 1 medium shallot peeled and thinly sliced
- 2 Cans cannellini beans 14-Ounce cans, drained and rinsed
- 1 ½ Cups chicken broth
- 3 Sprigs thyme
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- zest from 1 lemon
- juice of 1 lemon
To Serve
- 3 Tablespoons Parmesan cheese freshly grated
- 1 Tablespoon fresh parsley chopped
- lemon slices optional
- baguette slices toasted, optional
Instructions
- Add olive oil, garlic and shallots to a large skillet. Cook over medium heat, stirring occasionally, for 5 minutes.
- Add beans, broth, thyme sprigs, salt and pepper.
- Bring to a boil, reduce the heat to low and simmer for 8 to 10 minutes or until the liquid has thickened and reduced by half.
- Stir in the lemon zest and lemon juice. Remove and discard the thyme sprigs.
- Top beans with freshly grated parmesan, lemon slices, chopped parsley and freshly cracked black pepper.
- Serve immediately with toasted baguette slices, if liked.
Notes
Use a cold skillet: Gradual heating gives your thin garlic slices time to soften before they start to brown.
Rinse the beans thoroughly: Removing the canning liquid prevents the broth from becoming cloudy or overly thick.
Check the reduction: The broth should lightly coat the beans after reducing by half. If you want a brothier sauce, you can reduce the simmer time.
Add the lemon near the end: I first made this recipe adding lemon juice and zest near the start, but later found adding it later keeps its fresh, sharp flavor better, so I always do that now.
Remove every thyme sprig: Count the sprigs when adding them so none of the woody stems are left behind. The thyme flavor goes into the beans as the dish cooks, but you don't need to leave the sprigs in there.
Rinse the beans thoroughly: Removing the canning liquid prevents the broth from becoming cloudy or overly thick.
Check the reduction: The broth should lightly coat the beans after reducing by half. If you want a brothier sauce, you can reduce the simmer time.
Add the lemon near the end: I first made this recipe adding lemon juice and zest near the start, but later found adding it later keeps its fresh, sharp flavor better, so I always do that now.
Remove every thyme sprig: Count the sprigs when adding them so none of the woody stems are left behind. The thyme flavor goes into the beans as the dish cooks, but you don't need to leave the sprigs in there.
Nutrition
Calories: 304kcal | Carbohydrates: 35g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 1151mg | Potassium: 45mg | Fiber: 11g | Sugar: 0.5g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 5mg
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