April 7, 2016
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
1Remove stems (the green part).
2Finely dice the stems, then mix with Italian parsley and reserve.
3Finely chop the white part and reserve.
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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