Warm Cannellini Beans with Garlic & Olive Oil

Name: Warm Cannellini Beans with Garlic & Olive Oil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 x 400 g cans cannellini beans, drained and rinsed; 3 tbsp olive oil; 3 garlic cloves, finely chopped or thinly sliced; 1/4 cup water, vegetable stock or reserved bean liquid; 1/2 tsp fine salt, or to taste; Freshly cracked black pepper; Small squeeze of lemon juice, to finish; 1 tbsp chopped fresh parsley; Extra olive oil, to serve if desired; Focaccia or crusty bread, to serve

Warm cannellini beans gently simmered with garlic, olive oil and a little lemon. Simple, creamy and comforting, they are beautiful served with torn focaccia or crusty bread.

Warm cannellini beans with garlic and olive oil, served with torn focaccia.

A bowl of warm beans on the table has a quiet kind of comfort. Soft cannellini beans, garlic and olive oil turn into something simple but generous, especially when there is fresh bread nearby for scooping. This is the kind of dish that works beside roasted vegetables, grilled meats, or as part of a small Mediterranean-style table with focaccia, tomatoes and something creamy on the side.

Prep: 5 min · Cook: 10 min · Serves: 4 · Cuisine: Mediterranean · Category: Side Dish

Ingredients

Warm Cannellini Beans with Garlic & Olive Oil

2 x 400 g cans cannellini beans, drained and rinsed
3 tbsp olive oil
3 garlic cloves, finely chopped or thinly sliced
1/4 cup water, vegetable stock or reserved bean liquid
1/2 tsp fine salt, or to taste
Freshly cracked black pepper
Small squeeze of lemon juice, to finish
1 tbsp chopped fresh parsley
Extra olive oil, to serve if desired
Focaccia or crusty bread, to serve

Method

Warm the olive oil in a small frying pan or saucepan over low to medium heat.
Add the garlic and cook gently for 1–2 minutes, stirring often, until fragrant. Do not let the garlic brown.
Add the cannellini beans, water or stock, salt and black pepper. Stir gently to coat the beans in the garlic oil.
Simmer for 6–8 minutes, stirring occasionally, until the beans are warm, glossy and slightly creamy. Crush a few beans with the back of a spoon if you would like the sauce to thicken.
Remove from the heat and add a small squeeze of lemon juice. Taste and adjust the salt and pepper if needed.
Spoon into a shallow serving dish and finish with parsley. Serve warm with focaccia or crusty bread.

Serving Suggestion

Serve these warm cannellini beans with Simple Rosemary Focaccia, roasted tomatoes, grilled chicken, lamb chops or a simple salad. They also sit beautifully as part of a small sharing table with Whipped Ricotta & Feta Focaccia with Roasted Vine Tomatoes.

Make Ahead Notes

The beans can be made a few hours ahead and gently reheated before serving. Add the parsley and lemon just before serving so the flavour stays fresh.

Notes

Keep the heat gentle when cooking the garlic. Soft, fragrant garlic gives the beans warmth without bitterness.

A splash of water, stock or bean liquid helps the olive oil and softened beans become creamy rather than dry.

Cannellini beans are soft and creamy, but butter beans can also be used for a larger, more generous texture.

Add the lemon at the end. Too much lemon can overpower the softness of the beans, so start with a small squeeze.

The Grace Table Tip

Serve these beans warm rather than hot, with bread close enough for scooping. A shallow dish makes them look generous and lets the garlic oil settle beautifully around the edges.

If the beans thicken as they sit, loosen them with a small splash of warm water or stock before serving.