White Beans with Rosemary and Garlic

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This is a really simple, delicious side dish, adapted from Alice Waters’ recipe.

Prep Time: 10 minutes
Cooking Time: 5 minutes (not including soaking & cooking beans)
Yield: 4-5 servings

Ingredients:

  • 1 cup dried cannellini beans
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon chopped rosemary leaves
  • Sea salt to taste

Directions:

  1. Soak beans overnight in 4 cups of water.
  2. Drain and transfer to a heavy pot. Add water to cover by 2 inches (may add a thumb-size piece of kombu to the cooking water).
  3. Bring to a boil, lower the heat, and skim off any foam.
  4. Simmer gently until the beans are tender, about 2 hours,
  5. Warm olive oil in a heavy-bottomed skillet over low heat.
  6. Add garlic and rosemary.
  7. Cook just until the garlic is soft, about 2 minutes.
  8. Stir into the beans. Taste for salt and adjust as needed.

Note: you may use sage instead of rosemary.