Crispy Garlic White Beans with Calabrian Chili
Ingredients
- 3 tablespoonolive oil
- 6 clovegarlic
- 2 canwhite beans (cannellini or great northern, drained and rinsed)
- 2 teaspooncalabrian chili paste
- ¼ teaspoonred pepper flakes
- ½ cupvegetable broth
- 1lemon
- 1 sprigfresh rosemary
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 loafcrusty bread (for serving)
Prep
- 01
Mince 6 cloves garlic.
- 02
Squeeze juice from 1 lemon.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook, stirring often, for 1 to 2 minutes until fragrant and just starting to brown.
- 02
Stir in 2 teaspoons calabrian chili paste and 1/4 teaspoon red pepper flakes. Cook for 30 seconds, then add the drained white beans and 1/2 cup vegetable broth.
- 03
Bring to a gentle simmer. Add 1 sprig fresh rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Simmer for 5 to 7 minutes, stirring occasionally, until the beans are warm and the sauce thickens slightly.
- 04
Finish with the juice of 1 lemon (about 2 tablespoons) and taste for seasoning. Discard the rosemary sprig.
- 05
Divide among shallow bowls and drizzle with extra olive oil. Serve with crusty bread for soaking up the spicy broth.
Spice Tips
For a milder version, reduce calabrian chili paste to 1 teaspoon or skip the red pepper flakes entirely. To amplify the heat, add an extra pinch of cayenne pepper in step 2. A handful of fresh parsley or basil stirred in at the end brightens the bold flavors.
Calabrian chili paste (often sold as 'nduja without the pork, or a straight paste) brings deep fruity heat—look for it in the international aisle or order online. If you can't find it, substitute 1 teaspoon smoked paprika mixed with a pinch of cayenne. The beans are equally good served warm or at room temperature the next day.