I read this in the New York Times and made it the next week, with a few modifications. I used more garlic. It is fast and easy. The recipe calls for butter and heavy cream, but you could like substitute coconut cream and vegetable oil.
- ¼ cup butter
- 10 garlic cloves, thinly sliced, plus 2 garlic cloves, finely chopped
- Kosher salt
- 2 (15-ounce) cans Cannelloni beans, rinsed
- ¾ cup heavy cream
- ½ cup/2 ounces finely grated Parmesan, plus more for serving
Combine the butter (oil) and garlic in a medium pot over medium heat. Stir for two minutes until the butter foams, checking the color of the garlic. It can brown really fast so remove it and drain on paper towels when it is golden.
Add beans, cream, salt and grated cheese to the same pot and stir, simmering five minutes until the sauce thickens. Add the grated garlic and simmer two more minutes.
Serve the beans in bowls (serves four) (consider doubling this recipe so you have leftovers) topped with more cheese and the garlic chips. We ate this with steamed broccoli in hopes of counter-acting the heavy cream and butter!
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