Calamar Supremo

1 tablespoon freshly chopped parsley leaves

2 garlic cloves , crushed

3 cups habas blancas (white beans)

1 cup grated Parmigiano-Reggiano

2 tablespoons olive oil

2 tablespoons balsamic vinegar

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.