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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½ 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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⅔ cup heavy cream
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½ cup freshly grated parmesan cheese
Featuring...
Great Northern Beans
Steps
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Cook the leeks: In a large skillet, melt the butter over medium heat. Stir in the olive oil, then add the sliced leeks. Cook, stirring occasionally, until softened and starting to brown, about 6–7 minutes.
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Add the garlic and seasonings: Stir in the garlic and cook for 1 minute, until fragrant. Add the Green Valley Organic Great Northern Beans, salt, pepper, rosemary, thyme, and ½ cup water. Stir to combine, then reduce heat to low.
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Simmer the beans: Let the mixture simmer gently for 10 minutes, stirring occasionally.
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Add the cream and cheese: Stir in the heavy cream and grated parmesan. Continue to simmer for another 10 minutes, until the sauce has thickened but remains creamy.
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Finish and serve: Taste and adjust seasoning if needed. Serve warm with crusty bread for dipping.
Final Step
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