Tantillo Recipes

Beans and Bread

April 7, 2016

Tantillo Recipes


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


Prepare 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 onions

2Allow to simmer on medium heat for 10-15 minutes, until the beans begin to break apart

3Add rosemary, thyme, and sage to pan, along with salt and pepper to taste

4Cook 2-5 minutes, then add sun-dried tomatoes to pan

5Simmer for another 2-4 minutes, stirring occasionally, until the mixture begins to thicken


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 taste

NOTE: Prep times can vary by equipment. Be sure to check that all ingredients are fully cooked.


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