Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT
Located in the First Niagra Bank Courtyard
Tuscan White Beans
2 cloves of garlic-smashed 1/4 teaspoon of red pepper flakes 2 tablespoons of The Shoreline Vine Extra Virgin Olive Oil 1 roma tomato-chopped 1 sprig of rosemary 2 can cannellini beans, drained and washed 1/2 cup water handful of chopped parsley pinch of salt sprinkle of parmesan cheese 2 tablespoons The Shoreline Vine Tuscan Herb or Rosemary Infused Olive Oil (or any olive oil of your choosing)
In a large skillet over medium heat cook garlic and red pepper flakes in olive oil (approximately 1 minute). Add chopped tomato and rosemary sprig and cook for an additional two minutes. Add beans (partially smashing some with a spoon), and cook for five minutes. Remove the rosemary sprig. Stir in water and chopped parsley, and season with salt. Sprinkle with parmesan cheese and broil (if desired) until golden brown. Drizzle Tuscan Herb or Rosemary Infused Olive Oil on top.