These Sautéed White Beans with Parmesan and Lemon are the perfect blend of simplicity and flavor. It took me a while to sit down and write this recipe because, honestly, I usually make it on the fly. It's one of those go-to dishes for when I realize I haven't planned dinner and need to whip something up with pantry staples. Whether served as a side dish, a light lunch, or paired with crusty bread for a cozy dinner, this dish is always satisfying and endlessly versatile.
Using a handful of ingredients like canned beans, garlic, and fresh herbs, this recipe is both budget-friendly and versatile. The addition of a little red pepper gives it just the right amount of kick, while lemon zest and Parmesan elevate the flavor profile.
Ingredient Notes
- White Beans: Canned great northern beans work perfectly here for their creamy texture and ability to soak up flavor. Cannellini or navy beans are excellent substitutes.
- Spices: Red pepper flakes (1 tsp, or less if you're spice-sensitive) and ground cumin (¼ tsp) add warmth and earthiness.
- Cooking Liquid: I often alternate between water and chicken stock based on what’s in my refrigerator. Vegetable stock is another excellent option for this dish, adding a nice depth of flavor. If you're using store-bought stocks, consider dialing back the added salt in the recipe to keep the seasoning balanced. Start it by adding a half teaspoon of salt, and then add more if necessary.
- Bell Pepper: A single chopped bell pepper adds sweetness and texture. Red, orange, or yellow varieties work beautifully for their vibrant color and mild flavor. Alternatively, you could use cherry tomatoes as a substitution, which bring a juicy pop of flavor to the dish. While I love the texture and brightness peppers add, they’re not entirely necessary—especially if you’re serving this with other roasted vegetables.
- Lemon Zest & Parsley: Brighten the dish with 1 tablespoon of lemon zest and ⅓ cup fresh parsley for a burst of freshness. If you’ve been following me for a while, you’ll know how much I love using fresh herbs to elevate dishes. While parsley is my go-to for this recipe, you could also try fresh oregano, thyme, or even cilantro for a different flavor twist. Each option brings its own character, so feel free to experiment based on what you have on hand.
- Parmesan: Freshly grated Parmesan (about ¼ cup) is the finishing touch for a savory hit.
Instructions
Start by heating 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped yellow onion, 4 cloves of minced garlic, and 1 teaspoon kosher salt. Sauté gently for 8–10 minutes, stirring often, until the onions are soft and translucent but not browned.
Stir in 1 teaspoon of red pepper flakes (or ¼ teaspoon for milder heat) and ¼ teaspoon ground cumin. Let the spices bloom in the warm oil for about 30 seconds, releasing their aroma.
Add 2 (15-ounce) cans of great northern beans, drained and rinsed, and toss them in the fragrant oil. Pour in 1 ½ cups of vegetable broth and bring the mixture to a simmer over medium heat. Cook for 5–7 minutes, letting the beans absorb some of the liquid while the broth thickens slightly.
Add 1 chopped bell pepper and continue cooking for another 5 minutes, just until the pepper softens but still has a bit of crunch. Remove the skillet from the heat, then stir in 1 tablespoon of lemon zest and ⅓ cup of chopped fresh parsley.
Plate the beans and finish with a drizzle of olive oil, a generous sprinkle of freshly grated Parmesan, and a squeeze of fresh lemon juice. Serve warm with crusty bread or roasted vegetables.
How to Serve
- As a side dish for roasted chicken or baked fish- it's really great with cod.
- Serve roasted broccoli, and carrots over the sautéed beans.Piled onto toast for an easy lunch.
- With pasta, tossed with extra Parmesan and olive oil. To make this dish work well with pasta, consider adding an extra cup of water during cooking. This will extend the cooking time slightly but create a more saucy consistency that beautifully coats the pasta.
- With crusty bread! No matter what I serve these sautéed white beans with, I always make sure to have a piece of crusty bread on the side to soak up all the delicious flavors.
Tips, Tricks, and Alterations
- Substitute Beans: Cannellini beans and navy beans would be my first choice as a substitution, offering a similar creamy texture and mild flavor. You could also use butter beans for a slightly different, richer taste.
- Add Greens: Stir in some leafy greens like spinach or kale during the last few minutes of cooking.
- Broth Variations: Use chicken broth for a non-vegetarian twist, or add a splash of white wine for depth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. But if you plan on having leftovers, you're definitely going to want to double the batch.
If you’ve tried this Sautéed White Beans recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Sautéed White Beans with Parmesan and Lemon
Ingredients
- 3 tablespoons 45 mL extra virgin olive oil, plus more for serving
- 1 sweet onion chopped
- 4 garlic cloves minced
- 1 teaspoon 5 g kosher salt
- 1 teaspoon 2 g crushed red pepper flakes (or less, to taste)
- ¼ teaspoon 0.5 g ground cumin
- 2 15-ounce cans (425 g each) of great northern beans, drained and rinsed
- 1 ½ cups 360 mL vegetable broth
- 1 bell pepper chopped
- 1 tablespoon 6 g lemon zest
- ⅓ cup 16 g fresh parsley, chopped
- Freshly grated Parmesan cheese for serving
- Lemon wedges for serving
Instructions
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion, garlic, and salt. Sauté for 8–10 minutes until softened. Stir in the red pepper flakes and cumin. Cook for 30 seconds until aromatic.
- Add the beans and toss to coat. Pour in the vegetable broth and bring to a simmer. Cook for 5–7 minutes. Stir in the bell pepper and cook for another 5 minutes until tender.
- Remove from heat and mix in the lemon zest and parsley. Serve with a drizzle of olive oil, Parmesan, and lemon juice.
Did you make this recipe? Let me know!