Rosemary-Scented White Beans
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Bay Leaf6 cups
Spring Water2 tbsps
Extra-Virgin Olive Oil1 large
Onion (small dice)4 cloves
Garlic (minced)1 cup
White Wine (dry)Directions:
1
Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil
2
Reduce heat and cover, removing any foam that appears
3
Beans will soften in about 40 minutes
4
Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact
5
While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes
6
Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed
7
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
8
Add another sprig of rosemary if a stronger flavor is desired
9
Lower the heat and cook the for about 20 more minutes
10
Beans should be a little juicy and soft
11
Add black pepper to taste
12
Sprinkle with fresh parsley just before serving