Creamy Cannellini Beans and Tomatoes

As summer winds down and after-school activities begin, we could all use a bubbling skillet full of this comforting side dish—and don’t forget a loaf of crusty bread to dip into it! The secret to this recipe is a flavorful savory base of anchovies, garlic, and shallots sautéed in our Italian Extra Virgin Olive Oil. Add our organic tomatoes and cannellini beans with a splash of heavy cream for richness, and finish with Fontina cheese, grated Parmigiano, and the last of summer’s fresh basil. Enjoy with a spoon, on its own, or dipped with crusty bread for a satisfying side to any meal.

Instructions

1. Finely chop the garlic cloves and dice the shallots, then set both aside.
2. Place a large pan over medium heat and add the olive oil. Add in the garlic and shallots and sweat until fragrant, then add in the anchovies and cook until melted and incorporated with the other ingredients.
3. Add in the diced and strained tomatoes as well as the basil, let simmer, lowering the heat slightly. Add a small pinch of salt. After about 5 minutes, add the cream and let simmer for another 5 minutes, mixing occasionally and checking that the mixture has not overly reduced, if so add in a splash of water.
4. Strain the beans into a mesh strainer and rinse with running water, then add them into the pan as well. Continue to simmer for another 5 minutes, mixing occasionally.
5. Finally, add in the Fontina and Parmigiano and mix until fully melted. Taste and add salt if needed. Once ready, serve immediately with a slice of toasted crusty bread and enjoy!