0 Full-screen Beans and Bread April 7, 2016 Ingredients 2 12 oz. cans cannellini beans 2 green onions 1/4 cup chicken stock 1/4 cup Tantillo California Extra Virgin Olive Oil 4 oz. sun-dried tomatoes 2 oz. rosemary, diced 2 oz. thyme, diced 2 oz. sage, diced 3 oz. Italian parsley Loaf of olive bread, French baguette, or a similar bread Grated Parmesan cheese DirectionsPrepare onions:1Remove stems (the green part).2Finely dice the stems, then mix with Italian parsley and reserve.3Finely chop the white part and reserve.Prepare beans:1In a sauté pan, add beans, Tantillo California Extra Virgin Olive Oil, chicken stock, and chopped onions2Allow to simmer on medium heat for 10-15 minutes, until the beans begin to break apart3Add rosemary, thyme, and sage to pan, along with salt and pepper to taste4Cook 2-5 minutes, then add sun-dried tomatoes to pan5Simmer for another 2-4 minutes, stirring occasionally, until the mixture begins to thickenPlating:1Serve on slices of toasted olive bread or a French baguette (or something similar)2Top with green onion/ parsley mixture and grated Parmesan cheese to tasteNOTE: Prep times can vary by equipment. Be sure to check that all ingredients are fully cooked. close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Your review ...All fields are required to submit a review.