Vegetarian Piccata with Cannellini Beans

umamigirl.com

Kerri K

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

Directions at umamigirl.com

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