Ingredients
3 to 4 garlic cloves, minced
Extra virgin olive oil
2 15-ounce cans cannellini beans, drained
1 cup cherry tomatoes, halved
Kosher salt and black pepper
1 teaspoon Aleppo pepper
½ teaspoon cumin
1 cup chopped fresh parsley
¼ to ⅓ cup shaved Parmesan cheese
¼ cup grated Pecorino Romano
Juice of half a lemon
Directions
1
In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
2
Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
3
Stir in the parsley, cheese, and lemon juice.
4
Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.