This side dish goes well with most meats or fish, and can also be used as an appetizer ahead of an Italian meal, similar to pasta figioli, except without the pasta. It has a great flavor even though there are not many ingredients, and is simple to make. This dish is super healthy too! It is much better when you use fresh ingredients, such as a fresh cut up tomato and rosemary sprig. I always have too much rosemary in my herb garden than I know what to do with, so this is one way to use it!
TIPS: You can substitute diced canned tomatoes and dried rosemary if in a pinch, but the flavors don’t develop as well.
Tuscan Beans
Ingredients
- 2 Tbsp olive oil
- 2 garlic cloves smashed
- ¼ tsp red pepper flakes
- 1 plum or roma tomato diced
- 1 4-6 inch sprig fresh rosemary
- 2 cans cannellini beans drained and rinsed
- ½ cup chicken stock or water
- kosher salt and pepper
- fresh parsley chopped (optional)
- ¼ cup parmesean cheese grated
Instructions
- Heat olive oil in a large overnproof skillet. Add garlic cloves and red pepper flakes and cook just until garlic is fragrant, about 1 minute.
- Add the chopped tomato and the rosemary sprig and cook 2 minutes, stirring gently.
- Add the cannellini beans and cook, partially smashing 1/4 of the beans with a spoon, for 5 minutes.
- Remove the rosemary. Stir in 1/2 cup of chicken stock (or water) and chopped parsley (optional), and season with salt and pepper. Stir and evenly distribute the beans in skillet.
- Sprinkle parmesan cheese on top and broil until cheese is golden, just a couple of minutes.
- Enjoy!