This sleeper hit of a weeknight dinner comes from Food Network star Molly Yeh's cookbook Home is Where the Eggs Are—and is basically a vehicle for Parmesan and garlic toast. No complaints! (The alternate version, with ham and cream, is excellent too.)

Source: Midwest Living

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Credit: Chantell and Brett Quernemen

Recipe Summary

hands-on:
15 mins
total:
45 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, melt the butter over medium heat. Chop the top off the head of garlic so that all the cloves are exposed and discard any of the peels that are about to fall off (but in general you want the head to stay together). Add the garlic to the pan cut side down and cook for 1 to 2 minutes, until browned around the edges. Stir in the tomatoes, beans, stock, Parmesan rind, bay leaf, a couple of good pinches of salt, and a bunch of black pepper. (If using whole peeled tomatoes, break them up a little with your spoon.) Bring to a boil, reduce to a simmer, cover, and cook until the garlic cloves are smooshy, about 30 minutes, or longer if you have the patience, stirring occasionally. Stir in the greens a few minutes before you plan on serving and let wilt. Taste and add more salt and pepper as needed.

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  • Retrieve the garlic head, scoop out the softened cloves with a knife (or carefully smoosh with your fingers since it will be hot), and spread some on your crusty toast. Ladle the beans into bowls (avoiding the bay leaf), finish with a drizzle of olive oil, black pepper, a little flaky salt, and a storm of Parmesan and serve with the garlicky toast. Bring the Parmesan to the table to add more as you eat—this is crucial.

Creamy Parmesan Beans

Follow the directions for the Tomatoey Parmesan Beans but omit the tomatoes, increase the stock quantity to 1 3/4 cups (420 grams), and add a handful of chopped cooked ham if you happen to have some. Finish with 2 tablespoons (30 grams) heavy cream. Serve with lemon wedges and crushed red pepper.PER SERVING 462 cal, 20 g fat, 27 mg chol., 1,073 mg sodium, 58 g caro., 13 g fiber, 2 g sugars, 20 g pro.

Nutrition Facts

481 calories; fat 17g; cholesterol 18mg; saturated fat 5g; carbohydrates 67g; mono fat 8g; poly fat 2g; insoluble fiber 15g; sugars 8g; protein 21g; vitamin a 2507.3IU; vitamin c 31.7mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 75mcg; vitamin b12 0.1mcg; sodium 1356mg; potassium 811mg; calcium 277mg; iron 5.7mg.
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