Tomatoey Parmesan Beans
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
Gallery
Credit: Chantell and Brett Quernemen
Recipe Summary
Ingredients
Directions
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
Per Serving:
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.