SERVES 4
TOTAL TIME: 35 minutes
Our favorite brand of canned white beans is Westbrae Organic, and for cannellini beans our favorite is Progresso. You will need a 10-inch ovensafe skillet for this recipe.
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2 |
(15-ounce) cans white or cannellini beans, rinsed |
|
2 |
tablespoons extra-virgin olive oil |
|
1 |
onion, minced |
|
3 |
garlic cloves, minced |
|
1 |
teaspoon minced fresh rosemary or ¼ teaspoon dried |
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2 |
cups low-sodium chicken broth |
|
2 |
ounces Parmesan cheese, grated (1 cup) |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Place ⅔ cup beans in bowl and mash smooth with potato masher.
2. Heat oil in 10-inch ovensafe skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 7 to 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds.
3. Stir in broth and simmer until slightly thickened, 3 to 5 minutes. Stir in mashed beans and remaining whole beans and bring to brief simmer. Off heat, sprinkle with Parmesan. Transfer skillet to broiler and broil until cheese is golden and edges are bubbling, 3 to 5 minutes. Let cool slightly before serving.