Vegetarian Piccata with Cannellini Beans
Vegetarian piccata with cannellini beans makes a quick, easy, super-satisfying meal. These smooth, creamy white beans pair beautifully with silky, savory piccata sauce.
Servings: 6
Calories: 145kcal
Ingredients
- 2 tablespoons (28 grams) butter
- 1 large shallot minced
- 8 garlic cloves minced
- ½ teaspoon fine sea salt
- 2 tablespoons (15 grams) flour
- 2 ounces (57 grams) capers with their brine
- 1 ½ cups (355 ml) good vegetable broth
- ¼ teaspoon freshly ground black pepper
- 3 cans 46.5 ounces (1318 grams) cannellini beans, drained and rinsed
- ¼ cup 1 ounce (28 grams) grated pecorino or parmesan cheese
- Juice of 1 lemon
Instructions
- Melt the butter over medium-high heat in a 12-inch frying pan. Add the shallot, garlic, and salt and cook, stirring frequently, until softened, about 3 minutes.
- Sprinkle in the flour and cook, stirring constantly, for one minute.
- Pour in the broth and capers, grind in some black pepper, and stir well to incorporate all the flour.
- Bring to a boil, then reduce heat and simmer for five minutes.
- Stir in the beans and simmer for about five minutes more, until warmed through.
- Off the heat, stir in the pecorino and lemon juice. Serve warm.
Notes
- Cannellini beans are also called white kidney beans. They're mild, creamy, fairly large white beans. You can substitute any other white beans of your choice, or even chickpeas.
- Use capers in brine for this recipe. As compared to salt-packed capers, they're less — though still plenty — salty and more vinegary. You'll add the right to the pan, brine, too.
- Imagine No Chicken lower sodium is my favorite vegetable broth by far. If you don't care about making this meal vegetarian, chicken broth works very well too.
- If you'd like to make this recipe vegan and dairy-free, you can swap in olive oil for the butter and omit the cheese (or use vegan parmesan). To make it gluten-free, use a measure for measure gluten-free flour blend
- You can make this recipe in advance and reheat on the stovetop or in the microwave. Leftovers will keep well in an airtight container in the fridge for up to a week, or freeze for up to six months.
Nutrition
Serving: 1 | Calories: 145kcal | Carbohydrates: 31g | Protein: 7g | Fat: 1g | Cholesterol: 2mg | Sodium: 812mg | Fiber: 6g | Sugar: 11g