Beans Al Limone

by Giadzy

Prep Time

5 minutes

Cook Time

10 minutes

Serves

4

Beans Al Limone

You must be signed in to print this content

If this combination of flavors works so well in Giada’s Lemon Spaghetti, then how can it be bad in a creamy white bean side dish? In this dish, we were inspired by the way cuisine in Tuscany puts cannellini beans in the spotlight - and after you give this bright and sumptuous side dish a try, you'll understand why they do it.

Serve this with some crusty bread and even a simply arugula salad on the side, and it turns into a filling main course!

Beans Al Limone

Rated 5.0 stars by 1 users

Servings

4

Prep Time

5 minutes

Cook Time

10 minutes

Calories

594

Author:

Giadzy

Ingredients

3 tablespoons olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 shallot, chopped
3/4 teaspoon kosher salt, divided
2 cans cannellini beans, drained and rinsed

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/2 cup water
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons mascarpone cheese
1 cup freshly grated parmesan cheese
1/4 cup sliced basil
Lemon infused olive oil, to serve, optional
crusty bread, for serving

Organic Sicilian Extra Virgin Olive Oil

Regular Price: $23.50

Sale Price: $23.50
Regular Price

Unit Price: per

(16.9 fl oz)

Organic Fagioli Cannellini Beans

Regular Price: $7.50

Sale Price: $7.50
Regular Price

Unit Price: per

(12 oz)

Instructions

Heat a medium saucepan over medium high heat. Add the oil and heat another 30 seconds. Add the shallots and season with 1/4 teaspoon salt. Cook until fragrant and beginning to soften, about 1 minute. Add the beans and toss well to coat. Add the water, lemon zest and lemon juice along with 1/2 teaspoon salt. Bring to a simmer and reduce the heat to maintain a gentle simmer. Cook for 5 minutes to allow the flavors to marry. Stir in the mascarpone and parmesan cheese. Add the basil and stir to combine. Serve, drizzled with lemon olive oil if using alongside crusty bread for dipping.