Recipe courtesy of Rachel Gitlin

Rosemary-Scented White Beans

  • Level: Easy
  • Yield: 8 servings as part of the pole
Save Recipe


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


  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Black Bean Burgers

Tuscan Bean Soup

Pasta and Beans: Pasta e Fagioli

Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa

One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

Greens and Beans

Tuscan Beans

Campfire Beans