Recipe courtesy of Rachel Gitlin
Show: Chef Du Jour
Save Recipe Print
Yield:
8 servings as part of the pole
Level:
Easy

Ingredients

Directions

Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil. Reduce heat and cover, removing any foam that appears. Beans will soften in about 40 minutes. Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact.

While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes. Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed. Add the cooked beans and some (about 1 1/2 cups) of their broth to the onion mixture along with the additional sea salt as needed. Add another sprig of rosemary if a stronger flavor is desired. Lower the heat and cook the for about 20 more minutes. Beans should be a little juicy and soft. Add black pepper to taste. Sprinkle with fresh parsley just before serving.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

White Bean Brandade

Recipe courtesy of Terrance Brennan

White Bean Salad

Recipe courtesy of Kathleen Daelemans

White Bean Salad

Recipe courtesy of Michelle Beckles

White Bean Fish Stew

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.