610 minutes
A comforting dish featuring creamy white beans flavored with aromatic rosemary and garlic.
Dried White Beans, soaked overnight
0 oz
Fresh Water For Cooking
quarts
to taste
Extra Virgin Olive Oil, warmed
tablespoons
Garlic Clove, coarsely chopped
each
Rosemary Leaves, coarsely chopped
teaspoons
1. Soak the Beans
Place the dried white beans into a bowl and cover them with four cups of water. Allow the beans to soak overnight.
2. Cook the Beans
Once soaked, drain the beans using a strainer and transfer them to a heavy pot. Cover the beans with fresh water, ensuring the water level is about two inches above the beans. Bring the water to a boil, then lower the heat to a gentle simmer. Skim off any foam that rises to the surface. Let the beans simmer for about two hours, until they are tender to the bite. Season with salt to taste.
3. Infuse Oil with Garlic and Rosemary
In a separate heavy-bottomed saucepan or skillet, warm the extra-virgin olive oil over medium heat. Add the coarsely chopped garlic cloves and coarsely chopped rosemary leaves. Cook this fragrant mixture for about two minutes, allowing the garlic to golden and the rosemary to release its aroma.
4. Combine and Serve
Pour the infused garlic and rosemary oil into the pot of beans, stirring gently to combine. Adjust the seasoning if needed. Let the beans sit for a few minutes, allowing the flavors from the garlic and rosemary to meld with the creamy beans. Serve the white beans warm.
Use fresh rosemary, high-quality garlic, and the best dried white beans or a good brand of canned beans.
Sauté garlic gently in olive oil and add finely chopped rosemary to infuse the oil with flavor.
Season with salt and a splash of acidity before serving to brighten the dish.
Use a low-sodium broth to cook the beans and add a mirepoix for depth.
Soak dried beans overnight and cook them in unsalted water to reduce cooking time and improve texture.
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