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Ingredients

• 1/4 cup  plus 2 tablespoons extra-virgin olive oil
• 2   large onions, thinly sliced
• 10   garlic cloves, thinly sliced
• 1   scant tablespoon chopped rosemary
• 1/4 teaspoon  crushed red pepper
•   Kosher salt and freshly ground pepper
• 2 15-ounce  cans cannellini beans, drained and rinsed
• 2 tablespoons  chopped flat-leaf parsley
• 1 cup  water
• 1/4 cup  freshly grated Parmigiano-Reggiano

Description

Jerry Traunfeld Soaks Dried White Beans Overnight Before Boiling Them And Stewing Them With Caramelized Onions, Garlic, Parmigiano-Reggiano Cheese, And Rosemary. Instead Of Soaking White Beans, Use Ready-to-eat Canned Cannellini Beans.

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