Ingredients
1 lb. dried cannellini beans, soaked overnight and drained
2 tbsp. extra-virgin olive oil
5 garlic cloves, thinly sliced
1/4 tsp. to 1/2 tsp. crushed red pepper flakes, depending on spice preference
3 parmesan rind (optional)
Kosher salt
Freshly ground black pepper
Freshly grated Parmesan, for serving (optional)
1 c. roughly chopped fresh basil
1/2 c. roughly chopped fresh parsley
1/4 c. extra-virgin olive oil
Zest of 1 large lemon, plus 1 tsp juice
Kosher salt
Pinch crushed red pepper flakes
Preparation
Step 1In a large, heavy-bottomed pot over medium heat, heat oil. Add garlic cloves and cook until lightly golden, 2 to 3 minutes, then add pepper flakes and cook 1 minute longer.Step 2Add soaked beans, 6 cups of water, and parm rind (if using) to pot and bring up to a boil. Reduce to a simmer and let cook, stirring occasionally, until beans are cooked through, 25 to 35 minutes. Step 3Meanwhile, make herb sauce: in the bowl of a food processor or blender, combine basil and parsley and blend until finely chopped. Add olive oil and blend until mixture is smooth, then transfer to a bowl and stir in lemon zest and juice. Season to taste with salt and pepper flakes.Step 4If used, remove parm rind from beans, and season to taste with salt. Transfer beans to serving bowl, spoon over herb sauce, and freshly grate parm over top, if using. Serve warm.
(Psst… these beans are garlicky! If you want a more subtle garlic flavor, go with 2 cloves instead. 😘) Made this? Let us know how it went in the comment section below!
