Brothy Beans with Garlic and Parmesan

• 2 cans (400 g/14 oz) butter beans, not drained
• 1 can (400 g/14 oz) fava beans, not drained
• 6 garlic cloves, minced
• 3 tbsp olive oil
• 1 tbsp butter
• 60 ml (1/4 cup) dry white wine
• 400 ml (1 1/2 cups) chicken or vegetarian broth
• 40 g (1.4 oz) grated Parmesan
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• 1 tsp red pepper flakes, more for serving
• 1/2 tsp each: cumin seeds, fennel seeds

salt + black pepper

chili oil, for serving (optional)

sage breadcrumbs

• 1/2 cup breadcrumbs
• 1 tsp dried sage
• 1/4 tsp salt
• 1/2 tsp black pepper

1. Heat 2 tbsp oil in a stew pot. Add breadcrumbs. Cook over medium-high heat, while tossing frequently, until crunchy and golden brown, about 5 minutes. Season with sage, salt and black pepper. Transfer the breadcrumbs onto a plate.
2. In the same pot, lower the heat. Add 1 tbsp olive oil and butter. Cook garlic until soft, about 2 minutes. Stir in fennel seeds, cumin and red pepper flakes.
3. Pour in white wine, simmer for 1-2 minutes. Add beans, broth and lemon juice, simmer for 10-15 minutes. Finish off with parsley and a generous amount of black pepper. Taste and adjust salt.
4. Top with sage breadcrumbs and lots of grated Parmesan. Sprinkle with chili oil, if desired. Serve with some crusty bread. Enjoy!