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Yield: 4 to 6 servings
Ingredients:
2 tablespoons olive oil
1 medium sized white onion, sliced
2 cans cannellini or white beans, drained and rinsed
1 cup low sodium chicken stock
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper
Method: In a large saucepan over medium heat, add the olive oil. After a minute or so, add the onions and cannelloni beans. Bring to a simmer and add the chicken stock, parsley and Parmesan cheese. Stir to combine and cover. Continue to cook for 5 to 8 minutes, or until beans are cooked through and onions are soft. Serve immediately.
This recipe was featured on the Sensational Sides Episode of Emeril Green.
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