Quick & Easy
Skillet White Beans Caesar From Deb Perelman
Skillet White Beans “Caesar” from Deb Perelman features creamy warmed white beans tossed in a garlicky olive oil, anchovy, Dijon, and lemon sauce. It’s finished with toasted breadcrumbs, Parmesan, and fresh parsley for a quick, tangy, comforting dish.
Ingredients:
- 1/2 cup (30 grams) panko-style plain or coarse breadcrumbs
- kosher salt
- 2 garlic cloves
- 3 anchovy filets
- 1 tablespoon drained capers
- red pepper flakes
- 1/2 lemon, zested and juiced
- 1 15.5-ounce (440-gram) can white beans (cannellini, navy, or other), drained and rinsed
- 1/4 teaspoon smooth dijon mustard
- 1 tablespoon grated parmesan
- 1 tablespoon chopped fresh flat-leaf parsley (optional)
Directions:
- In a medium-sized skillet, warm 1 to 2 tablespoons of olive oil over medium heat; then add the breadcrumbs. Season with salt, and cook, stirring, until they’re crisp and evenly golden brown, about 5 minutes. Scrape them into a bowl and set aside.
- On a cutting board, mince together the garlic, anchovies, and capers.
- Heat another 2 tablespoons of olive oil in the skillet over medium-high heat. Add the garlic-caper mixture, pepper flakes, and zest, and cook until the garlic is lightly golden at the edges. Add the beans, and cook until they’re warmed through, 2 to 3 minutes.
- Stir in the Dijon mustard, and cook with the beans for 30 seconds. The beans will look a little creamy; add 1 table-spoon water if they don’t. Season with salt to taste.
- Turn the heat off, and finish with a squeeze of lemon juice. Transfer to a bowl or plate, and finish with crumbs, Parmesan, and parsley, if using. Eat right away.