Rating
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:
1

Remove stems (the green part).

2

Finely dice the stems, then mix with Italian parsley and reserve.

3

Finely chop the white part and reserve.

Prepare beans:
4

In a sauté pan, add beans, Tantillo California Extra Virgin Olive Oil, chicken stock, and chopped onions

5

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

6

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

7

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

8

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

Plating:
9

Serve on slices of toasted olive bread or a French baguette (or something similar)

10

Top with green onion/ parsley mixture and grated Parmesan cheese to taste

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

Directions

Prepare onions:
1

Remove stems (the green part).

2

Finely dice the stems, then mix with Italian parsley and reserve.

3

Finely chop the white part and reserve.

Prepare beans:
4

In a sauté pan, add beans, Tantillo California Extra Virgin Olive Oil, chicken stock, and chopped onions

5

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

6

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

7

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

8

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

Plating:
9

Serve on slices of toasted olive bread or a French baguette (or something similar)

10

Top with green onion/ parsley mixture and grated Parmesan cheese to taste

Beans and Bread