- We are going to turn a couple of cans
of humble white beans into
a most delicious dinner,
garlic Parmesan white beans,
they are so easy and absolutely delicious,
and let's do it.
(upbeat music)
Garlic, of course,
the start of everything delicious.
I've got four to five garlic cloves
to start with.
Goal is to mince them
as small as you can get 'em.
Garlic party happening.
Go in for some cherry tomatoes.
I'm gonna cut these guys in half,
no big deal.
About a cup or so of cherry, grape,
any kind of small tomato will do.
So we're just kind of working
on what will go into the beans
and it's just very few ingredients here.
We've got garlic, we've got tomatoes,
we're gonna chop us some parsley.
You need you a good cup of chopped parsley.
Start by removing the tougher parts,
but leave some of the stem on.
So much flavor in the stem.
Bunch up your little parsley here
and chop like a pro.
People ask me this all the time,
I actually use flat-leaf parsley,
also known as Italian parsley,
which I think has a little bit more flavor
than your average curly parsley.
So we're gonna take this party to the stove,
mix it all up in one big pan.
Let's do it.
Nice, large pan for your beautiful white beans.
Extra virgin olive oil,
the start of everything delicious.
I'm gonna use our Early Harvest
Greek extra virgin olive oil for this recipe
because I need something bold and peppery.
You can find it on TheMediterraneanDish.com,
just hit the "Shop" tab when you get there.
I am looking for the shimmer.
There is some movement right under the surface.
That, to me says, "I'm shimmering,
I'm ready for you."
Thank you very much, a lot!
We're gonna go in with our beautiful garlic.
Still over medium heat,
and you wanna manage your heat
'cause you don't want your garlic to turn brown.
You just need it to be nice and golden.
Then we're gonna go in right away with our beans.
It's a very beany situation.
(oil sizzling)
Okay, to help this party out,
just add half a cup of water.
That's right, nothing fancy.
All right, this party is bubbling
over medium heat still.
I'm gonna go ahead and add some flavor
in the form of beautiful kosher salt,
a little bit of black pepper,
and then I have a couple
of amazing flavor makers,
Aleppo pepper, which is sweet
with a little bit of a kick to it,
a good teaspoon or so.
This Aleppo pepper is also available via our website,
and then a hint of cumin.
See, check this out,
it's already a beautiful, bubbling beany party.
Going in with the tomatoes, tomato, tomato,
and we're gonna kind of toss this around
and let them cook happily for,
oh, let's say 10 minutes or so.
Even though these beans are out of a can,
it is nice to allow them
the time to cook a little bit
and kind of get rid of that canned taste.
(upbeat music)
Smelling good.
Check this out.
Everything has melted beautifully.
The beans soaked up the water.
So now, we're gonna build more flavor,
a little bit more extra virgin olive oil.
Now, a little bit of parsley,
toss that around,
and at this moment in time you need some citrus,
so we're going in with half a lemon.
Here we go.
From here, Parmesan, yes.
Mm, so good.
Oh yeah, look at that richness
the parm is already adding.
Going in with some pecorino romano,
nice and nutty.
And if you don't have pecorino romano
and you don't wanna pay for it, I
understand, really.
Just do Parm.
But you do need some cheese to load up the flavor
and give this bean situation
a little something extra.
Creamy, delicious goodness right here.
I just can't help it guys.
I gotta add a little bit more olive oil.
Now we're talking.
This bean party is delish.
Slice up some of your favorite rustic bread,
you need something nice and hearty.
Look how gorgeous this is you guys.
(upbeat music)
(whispering)
Check out other bean recipes
right here on the channel.
Grab the recipe for garlic Parmesan white beans
on TheMediterraneanDish.com.
I will see you later, ciao.
(upbeat music)
Hold on a minute, it's really good.
(laughs)