Savoury White Bean Skillet

Savoury White Bean Skillet

Prep Time: 10 Min
Cook Time: 25 - 30 Min

Yields: 4 Side / 2 Main

WHAT YOU NEED

• 2 Tbsp. EVOO
• 2 Tbsp. Unslated Butter
• 1/2 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Sprig Fresh Rosemary
• Few Sprigs Fresh Thyme
• 1 Yellow Onion, diced
• 1 Carrot, peeled and cut in to half moons
• 540ml Salt Free White Beans, drained
• 1/2 Lemon +, juiced
• 2 C PC Brand Plant-Based Chikn Broth
• 1 x Hard Cheese Rind
• 1/4 C Fresh Parsley, chopped & divided
• Small Handful Fresh Basil, chopped
• 1/3 C Pecorino, finely shredded
• 1/2 Tsp. Broth Powder
• Himalayan Salt & Cracked Pepper
• Sourdough Bread + Garlic Cloves
• GARNISH - Grana Padano, Parsley, Basil, Pepper Flakes, EVOO

DIRECTIONS

• Begin heating the butter, EVOO, pep flakes, garlic, thyme, and rosemary, in a 10" skillet set to just about medium. Once heated, let everything sizzle together for up to a minute without burning. Add the onion, carrot, and a generous pinch of both salt & pepper. Stir and cook 6 - 7 minutes. Depending on the size of your lemon, you may need all of the juice but at this point, squeeze in the lemon juice and let it continue to simmer for another minute.​

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• Drain the beans and give them a quick rinse before adding them to the skillet. Stir, season with salt & pepper, and continue to cook until beans are warmed through. Pour in the broth and bring the skillet to a boil. Once boiled, reduce the heat to medium low / simmer and add the cheese rind, broth powder, and half the fresh parsley. Simmer 15 - 20 until veg are tender & broth is creamy and rich. Throughout the cook time, add additional broth if needed to keep the skillet saucy and simmering the entire time.
• Turn off the heat and pluck out the rosemary & thyme sprigs, along with the cheese rind. Stir in the remaining parsley, pecorino, and basil until combined. Taste and adjust the salt / pepper if needed / desired.
• Serve with sourdough bread for dipping. Oil and grill both sides of your slices until golden and crisp. Once completed, gently smash a garlic clove, peel it, and rub the clove all over the grilled bread. Serve each portion of the beans with a drizzle of EVOO, grated pecorino, pepper flakes, and fresh parsley. ENJOY!

HAPPY VEG