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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

White Chicken Chili

Recipe courtesy of The Neelys

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Browse Reviews By Keyword