Rosemary-Scented White Beans

Yield:
8 servings as part of the pole
Level:
Easy
Ingredients
  • 2 cups dried cannellini beans, soaked overnight in 8 cups cold water
  • 1 bay leaf
  • Sprigs rosemary
  • 6 cups spring water
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, small dice
  • 4 cloves garlic, minced
  • 1/3 cup dry white wine
  • Sea salt and pepper to taste
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.


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    Recipe courtesy of Ina Garten