Ingredients
3 - 4 cloves garlic (minced)
olive oil
2 cans cannellini beans (drained)
1 cup cherry tomatoes (halved)
Kosher salt and black pepper
1 tsp. Aleppo pepper
1/2 tsp. cumin
1 cup parsley
1/4- 1/3 cup Parmesan cheese
1/4 cup Pecorino Romano
lemon
Directions
- 1
In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
- 2
Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes.
- 3
Cook, stirring occasionally until warmed through (about 10 minutes)
- 4
Stir in the parsley, cheese, and lemon juice.
- 5
Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.