From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Sautéed White Beans with Parmesan and Lemon
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Instructions
1
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Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion, garlic, and salt. Sauté for 8-10 minutes until softened. Stir in the red pepper flakes and cumin. Cook for 30 seconds until aromatic.
2
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Add the beans and toss to coat. Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes. Stir in the bell pepper and cook for another 5 minutes until tender.
3
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Remove from heat and mix in the lemon zest and parsley. Serve with a drizzle of olive oil, Parmesan, and lemon juice.
My Calorie Intake
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Tips & Tricks (5)
- Bean Moisture Magic 💧Pat dry canned beans thoroughly with paper towels before sautéing to ensure a crispy exterior and prevent unwanted splattering.
- Flavor Layering Technique 🧄Bloom the cumin and red pepper flakes in olive oil for 30 seconds before adding garlic and onions to release their maximum aromatic potential.
- Zest Preservation Hack 🍋Zest your lemon before juicing, and store extra zest in the freezer in an airtight container for future use in similar dishes.
- Texture Enhancement Trick 🥄Use the back of a wooden spoon to lightly crush some beans during cooking, creating a more complex and creamy texture in the dish.
- Cheese Melting Mastery 🧀Remove the pan from heat before adding Parmesan to prevent overcooking and ensure a smooth, silky cheese integration.
Recipe Facts
Diet at a Glance
Vegetarian
High Protein
Low Fat
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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