Dinner

Garlic Parmesan White Beans Recipe

Byrami Hayes January 27, 2026January 27, 2026

Introduction

Garlic Parmesan White Beans are a flavorful and comforting dish perfect for a quick lunch or a delicious side. With tender cannellini beans cooked in a garlicky olive oil sauce, fresh tomatoes, and a blend of cheeses and herbs, this recipe is simple yet satisfying.

The image shows a close-up of a dish filled with small white grains, likely barley, mixed with halved red cherry tomatoes scattered on top. Fresh green herbs, probably parsley, are sprinkled generously across the surface, adding a vibrant touch. The barley has a soft, slightly shiny texture, and the tomatoes look juicy with a bright red color. The dish is presented in a white bowl, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 garlic cloves, minced
Extra virgin olive oil
2 15-ounce cans cannellini beans, drained
1 cup cherry tomatoes, halved
Kosher salt and black pepper
1 teaspoon Aleppo pepper
½ teaspoon cumin
1 cup chopped fresh parsley
¼ to 1/3 cup shaved Parmesan cheese
¼ cup grated Pecorino Romano
Juice of half a lemon

Instructions

Step 1: In a large pan, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and cook briefly, tossing regularly, until just golden and fragrant.
Step 2: Add the drained cannellini beans and ½ cup of water to the pan. Season with kosher salt, black pepper, Aleppo pepper, and cumin. Stir in the halved cherry tomatoes.
Step 3: Cook the mixture, stirring occasionally, until everything is warmed through and the flavors meld, about 10 minutes.
Step 4: Remove from heat and stir in the chopped fresh parsley, shaved Parmesan cheese, grated Pecorino Romano, and lemon juice.
Step 5: Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita bread or your favorite crusty bread.

Tips & Variations

For extra creaminess, mash some of the beans gently with a fork before adding the cheese and parsley.
If you prefer a bit of heat, increase the Aleppo pepper or add a pinch of red chili flakes.
Swap Pecorino Romano with extra Parmesan if Pecorino isn’t available.
Fresh herbs like basil or thyme can be used instead of parsley for a different flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the texture if needed.

How to Serve

A close-up top view of a white bowl filled with a stew of white beans mixed with bright red cherry tomatoes and fresh green herbs scattered on top. The beans create a creamy beige base with a slightly oily texture, while the tomatoes are soft and juicy with some halved, showing their fleshy insides. The green herbs add fresh vibrant color, contrasting with the warm tones of the beans and tomatoes. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook the dried cannellini beans ahead of time. The cooking time in the recipe may also require adjustment since dried beans take longer to soften.

Is this dish vegan?

Not as written, since it includes Parmesan and Pecorino Romano cheeses. To make it vegan, omit the cheeses or substitute with a plant-based cheese alternative.