Ingredients:

  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 small (50g) shallot, finely diced
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15g) unsalted butter
  • 1 tsp (2g) freshly cracked black pepper (coarse)
  • 1/4 tsp (1.5g) red pepper flakes
  • 1/2 tsp (3g) kosher salt
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Heat the olive oil in a 10-12 inch skillet over medium heat. Add the shallots and sauté for 2-3 minutes until translucent.
  2. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  3. Add the coarse black pepper to the oil and stir for 30 seconds to bloom the spice. Pour in the drained white beans.
  4. Use a spoon to lightly mash a small handful of the beans against the side of the pan to release natural starches for thickening.
  5. Lower the heat to medium-low. Stir in the heavy cream and butter, allowing it to simmer for 2-3 minutes until the sauce thickens.
  6. Remove the pan from heat and fold in the Parmesan cheese, stirring constantly until melted and glossy.
  7. Stir in the lemon juice at the very end to balance the richness.