Step-by-step
0/3 done- 1
Heat 2 tablespoons oil in a large cast-iron skillet over medium heat. Add chopped onion and 3 thyme sprigs; cook, stirring occasionally, until softened, 5 to 7 minutes. Add 2 tablespoons minced garlic, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
- 2
Stir in 3 cups vegetable broth, 1 teaspoon lemon zest and 1 tablespoon lemon juice; bring to a boil over medium-high heat. Add rinsed beans; cook, stirring occasionally, until heated through, about 2 minutes.
- 3
Divide the beans and broth among 4 bowls. Sprinkle with ¼ cup Parmesan. Garnish with crushed red pepper and/or lemon zest, if desired. Serve with toasted baguette.
Brothy Lemon-Garlic Beans
by Amanda Holstein
These brothy lemon-garlic beans offer a comforting dinner that comes together in minutes.
Step-by-step instructions
0/3 done- 1
Heat 2 tablespoons oil in a large cast-iron skillet over medium heat. Add chopped onion and 3 thyme sprigs; cook, stirring occasionally, until softened, 5 to 7 minutes. Add 2 tablespoons minced garlic, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
- 2
Stir in 3 cups vegetable broth, 1 teaspoon lemon zest and 1 tablespoon lemon juice; bring to a boil over medium-high heat. Add rinsed beans; cook, stirring occasionally, until heated through, about 2 minutes.
- 3
Divide the beans and broth among 4 bowls. Sprinkle with ¼ cup Parmesan. Garnish with crushed red pepper and/or lemon zest, if desired. Serve with toasted baguette.
Ingredients (12)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 cup)
3 (3-inch) sprigs fresh thyme, plus more for garnish
2 tablespoons minced garlic
¼ teaspoon plus ⅛ teaspoon salt
¼ teaspoon crushed red pepper, plus more for garnish
3 cups unsalted vegetable broth
1 teaspoon grated lemon zest, plus more for garnish
1 tablespoon lemon juice
2 (15-ounce) cans no-salt-added cannellini beans, rinsed
¼ cup grated Parmesan cheese
4 (1-ounce) slices crusty whole-wheat baguette, toasted
Ingredients(12)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 cup)
3 (3-inch) sprigs fresh thyme, plus more for garnish
2 tablespoons minced garlic
¼ teaspoon plus ⅛ teaspoon salt
¼ teaspoon crushed red pepper, plus more for garnish
3 cups unsalted vegetable broth
1 teaspoon grated lemon zest, plus more for garnish
1 tablespoon lemon juice
2 (15-ounce) cans no-salt-added cannellini beans, rinsed
¼ cup grated Parmesan cheese
4 (1-ounce) slices crusty whole-wheat baguette, toasted
Originally from eatingwell.com
Saved by the Recipio community