Skillet Beans Parmesan with Crispy Garlic Breadcrumbs
Tender white beans are simmered in a savory Parmesan-infused sauce and topped with irresistibly crispy golden breadcrumbs. This quick spring skillet dish is comfort food made healthy and ready in minutes.
Ingredients
- 2 cans (400g each) cannellini beans, drained and rinsed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 60g panko breadcrumbs
- 50g Parmesan cheese, finely grated
- 200ml vegetable stock
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add panko breadcrumbs and half the minced garlic, stirring frequently for 3-4 minutes until golden and crispy. Transfer to a bowl and set aside.
In the same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add the rest of the garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Add the drained cannellini beans, vegetable stock, and thyme to the skillet. Simmer for 5-6 minutes, stirring occasionally, until the liquid reduces by half.
Remove from heat and stir in butter, 35g of the Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
Transfer beans to a serving dish. Top with crispy breadcrumbs, remaining Parmesan, and fresh parsley. Serve immediately.
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