Italian cannellini beans on the grill
⅓ cup(s), thinly sliced
Crushed red pepper flakes
1 cup(s), halved
Canned cannellini beans
1½ cup(s), (1 [15.5-oz] can), rinsed and drained
Roasted red peppers (packed in water)
⅔ cup(s), sliced
2 Tbsp, thinly sliced
Grated Parmesan cheese
- 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.
- 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.
- Serving size: about ⅔ cup