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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