Ingredients
- 2 (15-ounce) cans cannellini beans
- 3 tablespoons plus 1/3 cup extra virgin olive oil
- 1/4 cup minced yellow onions
- 3 teaspoons minced garlic
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch cayenne
- 1/3 cup very finely grated Parmesan, or crumbled goat cheese
- 1 1/2 cups fresh parsley leaves
- Toasted pita bread triangles or 1/2-inch thick lightly toasted French bread
Directions
Place the beans in a colander and rinse under cold running water. Drain.
Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions and 1 1/2 teaspoons of the garlic and cook until soft and fragrant, about 2 minutes. Add the drained beans, 4 teaspoons of the lemon juice, 1/4 teaspoon of the salt, the black pepper and cayenne, and cook, stirring, until softened and warmed through, 3 minutes. Remove from the pan and transfer to a decorative platter. Sprinkle with the Parmesan.
In a blender or bowl of a small food processor, combine the parsley, remaining 1 1/2 teaspoons of garlic, 2 teaspoons of lemon juice and 1/4 teaspoon of salt in a blender or small food processor. Process on high speed for 30 seconds. Add the remaining 1/3 cup oil with the motor running and process until smooth. Adjust seasoning, to taste.
Drizzle the parsley pesto over the beans and serve with the toast for dipping.
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By kaliendt
on April 15, 2012
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As everyone else said, this was an amazingly easy dish to make and very delicious! I used goat cheese which gave it a nice kick, and instead of the parsley pesto I used an arugula pesto that I make for chicken and fish. I served it with grilled naan as an accompaniment to grilled espresso-cocoa ribs that my husband made.
By chiboyrobb_785472
Chicago, IL
on September 27, 2008
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For a recipe that seems so very basic and simple this really comes out amazing. I didn't make one change to the recipe and I couldn't believe how good this really was. I was searching for something to serve as a "salad" type course to go along with some Italian dinners I'd made (Lasagna Bolognese, Butternut Squash Ravioli and it really is a perfect accompaniment. In fact, both times I've made this I've had requests for the recipe. And what more can you ask for than something that looks and tastes amazing and takes little to no effort whatsoever?
By ragoodell
Plymouth, MI
on July 27, 2008
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I found this recipe while searching for ways to use the abundance of parsley in my garden. Yum! I used a little less olive oil than the recipe called for and great northern beans because that's what I had in the pantry. Will definitely make this again.
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