Creamy Great Northern Beans with Rosemary and Parmesan
Ingredients
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1 Tablespoon unsalted butter
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1 Tablespoon extra virgin olive oil
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1 leek, washed and thinly sliced
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4 cloves garlic, minced or pressed
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2 pouches (15.5 ounces each) Green Valley Organic Great Northern Beans, drained
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
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2 Tablespoons chopped fresh rosemary
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1 Tablespoon chopped fresh thyme
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2/3 cup heavy cream
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1/2 cup freshly grated parmesan
Featuring...
Great Northern Beans
Steps
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In a large skillet, melt the butter over medium heat.
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Stir in the olive oil, then add the leeks. Cook, stirring occasionally, until the leeks have fully softened and are just starting to brown, about 6-7 minutes.
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Add the garlic and cook for one more minute.
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Add the beans, salt, pepper, rosemary, thyme, and 1/2 cup water. Stir to combine and reduce the heat to low. Simmer for 10 minutes.
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Add the cream and the parmesan and mix well. Simmer and let reduce for another 10 minutes, until thickened but still saucy.
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Taste and adjust salt. Serve with crusty bread.
Final Step
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