Recipe courtesy of Rachel Gitlin
Rosemary-Scented White Beans
- Level: Easy
- Yield: 8 servings as part of the pole
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 601
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.