Ingredients
Main Ingredients
- 2 tablespoons (28 grams) butter
- 1 large shallot (minced)
- 8 garlic cloves (minced)
- 1/2 teaspoon fine sea salt
- 2 tablespoons (15 grams) flour
- 2 ounces (57 grams) capers with their brine
- 1 1/2 cups (355 ml) good vegetable broth
- 1/4 teaspoon freshly ground black pepper
- 3 15.5-ounce cans cannellini beans (drained and rinsed)
- 1/4 cup 1 ounce (28 grams) grated pecorino or parmesan cheese
- Juice of 1 lemon
Instructions
- Melt Butter and Sauté Aromatics: Melt the butter over medium-high heat in a 12-inch frying pan. Add the minced shallot, garlic, and fine sea salt. Cook while stirring frequently until softened, about 3 minutes.
- Add Flour and Cook: Sprinkle in the flour and cook, stirring constantly, for one minute to form a roux that will thicken the sauce.
- Add Broth, Capers, and Pepper: Pour in the vegetable broth and capers with their brine. Grind in the freshly ground black pepper and stir well to incorporate all the flour into the liquid, ensuring a smooth sauce.
- Simmer Sauce: Bring the mixture to a boil, then reduce the heat and let it simmer gently for five minutes to thicken and develop flavor.
- Add Cannellini Beans: Stir in the drained and rinsed cannellini beans and continue to simmer for about five minutes more until the beans are warmed through.
- Finish and Serve: Remove the pan from heat, then stir in the grated pecorino or parmesan cheese and the lemon juice. Serve the dish warm for a delicious vegetarian entrée.
Notes
- You can substitute the pecorino with parmesan for a slightly milder flavor.
- For a vegan version, replace butter with olive oil and omit the cheese or use a vegan cheese alternative.
- The dish pairs well with crusty bread or served over pasta or rice.
- To reduce sodium, rinse the capers and beans thoroughly before cooking.
- Adjust lemon juice to taste for desired acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
