Buttery Garlicky Cannellini Beans With Feta and Sumac
- ⏱ 30 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Creamy cannellini beans cooked with garlic, butter, lemon, feta, and sumac, served with bread.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Buttery Garlicky Ca...
0/0
COOK 1COOK 2
1Drain and rinse beans
2Slice garlic
Thinly slice the garlic cloves
3Plate and serve
+ 15 more steps in the app
Buttery Garlicky Ca...
0/0
COOK 2COOK 1
1Drain and rinse beans
Drain and rinse the cannellini beans
2Slice garlic
3Plate and serve
+ 15 more steps in the app
Ingredients
- 2 tbsp extra-virgin olive oil
- 12 garlic cloves (thinly sliced)
- 2 can cannellini beans (drained and rinsed)
- 5 sprig thyme
- 1/3 cup low-sodium chicken stock
- 2 tbsp cold unsalted butter (cut into small pieces)
- 1/2 tsp Diamond Crystal kosher salt
- 4 tsp fresh lemon juice
- 1 tsp lemon zest (grated)
- 4 oz feta cheese (cut into slabs)
- freshly ground black pepper, to taste
- sumac, to taste
- grilled, toasted, or seared bread, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Drain and rinse beans COOK 1
- Drain and rinse the cannellini beans
2. Slice garlic COOK 2
- Thinly slice the garlic cloves
3. Mise en place COOK 1
- Prep 2 tbsp cold unsalted butter: cut into small pieces
4. Cut feta COOK 2
- Cut the feta cheese into slabs
5. Simmer beans COOK 1
- In a large skillet, combine the extra-virgin olive oil and garlic cloves
- Cook over medium heat until the garlic is very lightly golden, about 5 minutes
- Add the thyme and cook until fragrant and the thyme makes a sizzling sound, about 30 seconds
- Add the cannellini beans and salt
- Toss until evenly coated
- Add the chicken stock and bring to a simmer
- Cook until flavors meld and the beans are creamy, about 7 minutes, lowering the heat as needed to maintain a gentle simmer
🤝 Cook 2 hands over garlic.
6. Crush and thicken beans COOK 1
- Working in the skillet, crush about a 1/4 of the beans with the back of a wooden spoon so they release their starch
- Add stock, 2 tablespoons at a time, to achieve a thick, saucy consistency
- Remove the thyme sprigs
7. Finish the sauce COOK 1
- Off heat, stir in the butter, a couple of pieces at a time, until the sauce is glossy and emulsified
- Stir in the lemon juice and lemon zest
- Season with additional salt to taste
8. Plate and serve BOTH
- Transfer the beans to a serving dish and top with the feta cheese, drizzle of extra-virgin olive oil, black pepper, and sumac, if using
- Serve with bread on the side
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