Creamy Lemon & Parmesan Beans
Creamy Lemon and Parmesan Beans is a comforting and satisfying one-pan meal, ready in 15 minutes! The bright and luscious lemon and parmesan sauce coats every tender bean, for a fast and easy weeknight dish. Serve it with plenty of crusty bread so you get every last drop of that addictive sauce!
Servings: 4 people
Equipment
- Large skillet
- Strainer
- Knife
- Microplane or zester
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 shallot finely diced
- 2 cans white cannellini beans 398ml or 14 fl. oz. each.
- ½ cup chicken stock about 125ml
- Zest from two lemons equal to 2 teaspoons
- Juice from one lemon equal to 2 tablespoons
- 2 tablespoons cream cheese about 30g
- 1 cup parmesan cheese grated, plus more for serving
- 1/4 cup fresh basil leaves finely sliced
For serving, optional
- Drizzle olive oil
- Extra parmesan cheese grated
- Slices of crusty bread
Instructions
- Prep your ingredients: dice shallots, rinse & drain beans, zest lemons, juice one or both of the lemons (to get 2 tablespoons total). Grate parmesan. Slice fresh basil and some bread. Have everything ready.
- In a large skillet over medium-high heat, add 3 tablespoons olive oil. When heated, add the diced shallots and stir until just starting to get translucent; about 1 minute.
- Add the rinsed & drained beans. Stir to coat the beans in the oil and shallot mixture, about 30 seconds.
- Add the chicken stock, lemon zest, and lemon juice. Stir, and when it comes to a bubble, reduce the heat to medium-low or low, just so it’s barely simmering. Let simmer for 5 minutes, uncovered.
- Add the cream cheese, grated parmesan and stir until the cheese is melted, another minute.
- Remove the skillet from the heat and stir in the sliced basil leaves.
- Serve with a drizzle of olive oil, and extra parmesan if desired. Scoop up every bite with a chunk of crusty bread. Enjoy!
Notes
Did you make Creamy Lemon Parmesan Beans? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.