olive oil-braised beans | Mains | Umami

Ingredients

• ⅓ cup plus 2 tablespoons
• extra-virgin olive oil
• 1 sprig of fresh rosemary
• Pinch of crushed red pepper flakes
• 4 to 6 garlic cloves, peeled
• ½ cup full-fat coconut milk
• 1 (15-ounce) can chickpeas
• 1 (15.5-ounce) can cannellini beans
• 6 to 8 fresh sage leaves
• Pinch of freshly grated nutmeg
• Fine pink Himalayan salt and freshly ground black pepper
• FOR SERVING
• Shaved Parmesan or Manchego
• cheese (optional)
• Fresh lemon juice
• 4 slices crusty sourdough or Seeded Whole-Grain Bread (page 32), toasted