📝 About This Recipe
This soul-warming salad is a celebration of simple, high-quality Italian pantry staples transformed into a sophisticated side dish. Creamy cannellini beans are gently bathed in a fragrant infusion of extra virgin olive oil, sizzling rosemary, and golden garlic, creating a texture that is both silky and satisfying. A bright splash of lemon and the peppery crunch of fresh arugula elevate the earthy legumes, making this an essential recipe for anyone seeking a nutritious yet deeply comforting Mediterranean classic.
🥗 Ingredients
The Legume Base
- 2 cans (15 oz each) Cannellini Beans (drained and thoroughly rinsed)
- 1/4 cup Vegetable Stock (to keep the beans moist while heating)
Aromatics and Infusion
- 1/3 cup Extra Virgin Olive Oil (use a high-quality, robust oil)
- 4 cloves Garlic (thinly sliced into 'paper-thin' chips)
- 1 sprig Fresh Rosemary (leaves finely minced)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1 piece Small Shallot (finely diced)
Brighteners and Texture
- 1 piece Lemon (zested and juiced)
- 2 cups Baby Arugula (loosely packed)
- 1/4 cup Sun-dried Tomatoes (oil-packed, julienned)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1/4 cup Parmigiano-Reggiano (shaved with a vegetable peeler)
👨🍳 Instructions
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1
Begin by preparing your mise en place: rinse the beans under cold water until the water runs clear, slice the garlic, and mince the rosemary finely.
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2
In a large skillet or wide saucepan, add the 1/3 cup of extra virgin olive oil over medium-low heat.
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3
Add the sliced garlic chips and diced shallots to the cold oil. Allow them to come up to temperature slowly; this 'cold start' method infuses the oil without burning the garlic.
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4
Once the garlic begins to sizzle and turn a very pale golden brown (about 3-4 minutes), stir in the minced rosemary and red pepper flakes. Cook for 30 seconds until fragrant.
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5
Carefully add the drained cannellini beans to the skillet. They may pop slightly if they are damp, so be cautious.
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6
Pour in the 1/4 cup of vegetable stock. This creates a light emulsion with the olive oil to coat the beans.
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7
Stir the beans gently with a wooden spoon, taking care not to smash them. Simmer over medium heat for 4-5 minutes until the liquid has reduced by half and the beans are heated through.
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8
Fold in the julienned sun-dried tomatoes and cook for another minute to soften them.
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9
Remove the skillet from the heat. This is crucial to prevent the fresh greens from completely disintegrating.
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10
Stir in the lemon zest and 1 tablespoon of the lemon juice. Season with kosher salt and black pepper.
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11
Add the baby arugula to the pan and toss very gently. The residual heat from the beans should just barely wilt the greens.
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12
Transfer the mixture to a shallow serving bowl or platter.
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13
Finish the dish by scattering the shaved Parmigiano-Reggiano over the top and drizzling with one final teaspoon of fresh olive oil.
💡 Chef's Tips
Use high-quality canned beans or, for the best texture, soak and boil dried cannellini beans with a bay leaf until tender but firm. Don't rush the garlic; if it turns dark brown, it will become bitter and ruin the delicate flavor of the beans. If the salad feels too dry, add a splash of the reserved bean canning liquid or more olive oil to restore the silkiness. For a vegan version, simply omit the Parmigiano-Reggiano and add a sprinkle of toasted pine nuts for richness. Always zest the lemon before juicing it; it’s nearly impossible to do it the other way around!
🍽️ Serving Suggestions
Serve alongside a grilled ribeye steak or herb-roasted chicken to balance the richness of the meat. Pair with a crisp, chilled Vermentino or Pinot Grigio to complement the lemon and rosemary notes. Accompany with thick slices of toasted sourdough bread to soak up the flavorful garlic-infused oil. Top with a poached egg for a sophisticated, protein-packed vegetarian lunch. Serve as part of an antipasto spread with marinated olives, prosciutto, and roasted peppers.