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Italian cannellini beans on the grill

Italian cannellini beans on the grill

2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This easy side goes well with grilled meat or fish and helps to complete the meal—and it cooks on the grill as well. A small amount of Parmesan cheese gives the beans a creamy texture and savory-nutty edge, while a splash of red wine vinegar brightens all the flavors. Be sure to prep all the ingredients ahead of time and have them at the ready as you stand at the grill; the cooking goes quickly once you start.

Ingredients

Olive oil

1 Tbsp

Shallot

⅓ cup(s), chopped, thinly sliced

Crushed red pepper flakes

¼ tsp

Grape tomatoes

1 cup(s), halved

Kosher salt

¼ tsp

Canned cannellini beans

1½ cup(s), (1 [15.5-oz] can), rinsed and drained

Roasted red peppers (packed in water)

⅔ cup(s), sliced

Red wine vinegar

1 tsp

Fresh basil

2 Tbsp, thinly sliced

Grated Parmesan cheese

2 Tbsp

Instructions

  1. Set a 10-inch cast-iron skillet on a grill, close the lid, and heat the grill to medium-high (about 425°F). Alternatively, heat the pan on the stovetop over medium-high heat.
  2. Drizzle oil into hot pan, then add shallots and pepper flakes. Sauté with lid open for 3 minutes. Stir in tomatoes and salt. Close grill lid (or cover pan on stovetop); cook until tomatoes soften, 4 to 5 minutes. Stir in beans, roasted peppers, and vinegar. Close grill lid (or cover pan) and cook until heated through, 2 to 3 minutes. Stir in basil and Parmesan.
  3. Serving size: about ⅔ cup

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