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Brothy Beans with Garlic and Parmesan
5 minutes
25 minutes
Serves 4
Steps
- Heat 2 tbsp oil in a stew pot. Add breadcrumbs. Cook over medium-high heat, while tossing frequently, until crunchy and golden brown, about 5 minutes. Season with sage, salt and black pepper. Transfer the breadcrumbs onto a plate.
- In the same pot, lower the heat. Add 1 tbsp olive oil and butter. Cook garlic until soft, about 2 minutes. Stir in fennel seeds, cumin and red pepper flakes.
- Pour in white wine, simmer for 1-2 minutes. Add beans, broth and lemon juice, simmer for 10-15 minutes. Finish off with parsley and a generous amount of black pepper. Taste and adjust salt.
- Top with sage breadcrumbs and lots of grated Parmesan. Sprinkle with chili oil, if desired. Serve with some crusty bread. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
