Cannellini Beans & Tomatoes

"This recipe is proof that a humble can of beans can become something dinner party-worthy with a few flavor upgrades. In-season tomatoes, briny olives, onions, garlic, burrata, and a healthy sprinkle of homemade toasted garlic breadcrumbs take these cannellinis from basic to brilliant. It doesn’t take very long to come together, and can just as easily be served as a side dish as it can as a main course. Pair it with crusty bread for dipping, and enjoy."

STEP 1

Make garlic parm breadcrumbs

1. In a large skillet, heat butter and olive oil over medium heat until butter is melted and foamy.
2. Add garlic and cook for 1-2 minutes, just until fragrant and starting to brown.
3. Add breadcrumbs and cook, stirring frequently, for 5-7 minutes, until the breadcrumbs are golden brown and toasty.
4. Turn off the heat and stir in the parm and a pinch of sea salt. Remove from pan to a bowl and set aside. Wipe out pan. 

STEP 2

Prepare main dish

1. Heat olive oil in the same skillet over medium heat, then add onion and a pinch of salt.
2. Cook, stirring frequently, until soft and translucent.
3. Add in garlic and cook just until fragrant.
4. Add in cherry tomatoes along with white wine and a generous pinch of salt and stir to combine.
5. Cook for 5 minutes until tomatoes begin to break down.
6. Add in cannellini beans, olives, and water, and season again with salt.
7. Cook until beans are very soft and tomatoes are jammy, about 10 minutes. If it looks too dry, add a splash more water.