Chef John's Sandy Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

¼ cup garlic olive oil
¾ cup bread crumbs, or more to taste
¼ cup grated Parmesan cheese, divided
1 (15.5 ounce) can white beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon white wine vinegar
1 pinch cayenne pepper, or to taste
salt to taste
¼ cup freshly chopped parsley

Nutrition Info

754 calories
carbohydrate: 76.1 g
cholesterol: 8.8 mg
fat: 39.7 g
fiber: 12.5 g
protein: 25.2 g
saturatedFat: 5.9 g
servingSize: -
sodium: 464.8 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat garlic olive oil, bread crumbs, and 2 tablespoons Parmesan cheese in a nonstick skillet over medium heat. Cook and stir until mixture resembles wet sand and is fragrant, 2 to 5 minutes. Stir in remaining Parmesan cheese, cook and stir until golden brown and crunchy, about 1 minute more. Transfer bread crumbs to a plate.

  2. Return skillet to heat, cook and stir white beans, olive oil, vinegar, cayenne pepper, and salt in hot skillet until beans are heated through, about 5 minutes. Stir parsley and breadcrumbs to taste into beans, toss to coat.

Recipe Yield

2 servings

Recipe Note

One quest that never ends for a cook is the search for ways to make common side dishes seem a little more special. Here we're coating the beans with a crispy, cheesy, pleasantly-gritty bread crumb mixture. This was inspired by a similar trick I like to use for finishing pastas, and if there's one thing I know about people, it's they like crispy and crunchy toppings.

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