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Creamy White Beans With Garlic And Thyme
serves 2-4
There's no actual cream in these creamy beans - they provide their own sauce, creating a side dish with very little fat and lots of flavor. If you have leftovers, these are wonderful mixed with fresh greens for a salad.
4 cloves garlic, sliced
3 tablespoons olive oil
1 large sprig fresh thyme
1/2 teaspoon red pepper flakes
2 15-ounce cans cannelini beans, rinsed and drained
2 teaspoons red wine vinegar
prep: 5 minutes
total: 30 minutes
large skillet
1. Peel the garlic and cut each clove lengthwise into thick slices. Remove leaves from stem of thyme, and set about 1 teaspoon aside for garnish. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic, red pepper flakes and all but 1 teaspoon of the thyme. Simmer, stirring often, until the garlic is light brown, 2-4 minutes.
2. Add the white beans. Cook, stirring once or twice, 2 minutes. Add just enough water to barely cover the beans. Simmer, stirring occasionally, until the beans are tender and creamy, with just a little liquid left in the pan.
3. Stir in the red wine vinegar and remaining thyme.
2. Add the white beans. Cook, stirring once or twice, 2 minutes. Add just enough water to barely cover the beans. Simmer, stirring occasionally, until the beans are tender and creamy, with just a little liquid left in the pan.
3. Stir in the red wine vinegar and remaining thyme.
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