Skip to content
Menu
Buttery Garlic Pinto Beans with Grape Tomatoes and Parmesan
Accompagnement

Buttery Garlic Pinto Beans with Grape Tomatoes and Parmesan

20 minPour 4Nutri-Score B€
par @nanni0505x2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • butterProduits laitiers28 g
  • olive oilÉpicerie15 ml
  • garlic cloves (peeled, left whole)Fruits et légumes10 morceaux
  • grape tomatoes (halved)Fruits et légumes150 g
  • canned pinto beans (drained and rinsed)Épicerie800 g
  • saltÉpices3 g
  • garlic powderÉpices3 g
  • black pepper (ground)Épices1 g
  • paprikaÉpices2 g
  • half & halfProduits laitiers30 ml
  • Parmesan cheese (grated)Produits laitiers25 g

par portion

Nutrition

265kcal

Glucides
33 g
Protéines
11 g
Lipides
10 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Passoire

pas à pas

Préparation

  1. Crisp the garlic

    • Melt the butter in a frying pan with a drizzle of olive oil over medium heat.
    • Add the garlic cloves and let them crisp up, stirring so they don't burn.
    Étape 1

  2. Add the tomatoes

    • Add the halved grape tomatoes and cook until they start to soften and release their juices.
    Étape 2

  3. Add the beans and season

    • Add the drained and rinsed pinto beans.
    • Season with salt, garlic powder, pepper and paprika and stir to combine.
    Étape 3

  4. Finish with cream and Parmesan

    • Swirl in the half & half and stir in the grated Parmesan.
    • Cook on low heat, stirring, until creamy and heated through.
    Étape 4
Obtenir Mezze