Provencal White Beans

This Provencal-style white bean side dish pairs very well with a roasted leg of lamb and is often served with lamb in Greece.

Preparation Details

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 8

Ingredients

• 4 (15 ounce) cans great northern white beans
• 1 quart chicken stock
• 1/4 cup olive oil
• 2 cups chopped yellow onions
• 1 cup medium-diced carrots
• 1 cup medium-diced celery
• 1/4 cup chopped fresh parsley, plus extra for garnish
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh thyme
• 1 tablespoon minced garlic
• 1/3 cup freshly grated Parmesan cheese

Steps

1. Pour beans with their liquid and chicken stock into a large saucepan, and bring to a boil. Reduce the heat and simmer until tender but not mushy, about 15 minutes. Drain, reserving the stock.
2. Heat olive oil in a large skillet over low heat. Add onions, diced carrots, and celery, and cook until tender, 10 to 15 minutes. Stir in parsley, rosemary, thyme, and garlic, and cook until fragrant, about 1 minute.
3. Add beans and 2 cups of reserved cooking stock to the skillet. If you don’t have enough liquid, add additional stock or water to make 2 cups.
4. Simmer until the stock is reduced and makes a little sauce, about 15 minutes. Add more stock if necessary.
5. Sprinkle with Parmesan cheese and garnish with chopped parsley to serve.