Looking for a comforting, no-fuss meal that feels both rustic and elegant? This buttery bean dish is your new go-to. Made with creamy butter beans, aromatic shallots and garlic, and finished with the rich, nutty bite of Pareggio, a cross between Parmigiana Reggiano and aged Gouda. It’s the kind of dish that feels like a warm hug in a bowl. Serve it with crusty sourdough and you’ve got the perfect weeknight dinner. Let's dive in!
INGREDIENTS:
Serves: 2
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
- 2 tablespoons olive oil
- 1 large shallot, sliced
- 3 cloves garlic, sliced
- 2 cups chicken broth
- 2 cans butter beans, drained but not rinsed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh thyme
- 4 lemon slices
- 1 wedge of Artikaas Pareggio
- Sourdough bread
HOW TO MAKE IT:
1. Peel the wax off of the Artikaas Pareggio and cut away the rind. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add in the sliced shallot and garlic and saute for 5-7 minutes or until soft an aromatic.
3. Then add in the chicken broth, drained butter beans, salt, pepper, fresh thyme, lemon slices and Artikaas Pareggio rind. Bring to a simmer then cover and let cook for 20 minutes.
4. Ladle the butter beans into bowls and top with shaved Artikaas Pareggio. Serve with toasted sourdough bread and enjoy!
