Rosemary White Beans (Side Dish)
No ratings yet
Total Time: 1 hour hour 40 minutes minutes
- 3 cups dried white beans (preferably cannellini)
- 1/2 large white onion, chopped
- 2 bulbs garlic, peeled
- 2 large sprigs of fresh rosemary, chopped
- a few sprigs of fresh thyme, left whole
- 1 dried bay leaf
- extra-virgin olive oil
- kosher salt and cracked pepper
- 1-2 tablespoons red wine vinegar
- 1 heaping tablespoon Dijon mustard
- 1/4 cup olive oil
- Begin by either covering the white beans with cold water in a large pot and soaking overnight (which I never do) or do a quick-soak method (which I always do) by placing the beans in a large pot or Dutch oven, cover with cold water and a sprinkle of kosher salt. Bring the beans to a boil. Boil for one minute. Remove pot from heat and cover with a lid. Let sit for two hours. Drain beans when ready to use.
- In that same Dutch oven, to the beans add the chopped onion, garlic cloves (from the two bulbs), chopped rosemary, whole sprigs of thyme, bay leaf, a bit of kosher salt and cracked black pepper. Just barely cover the beans with fresh cold water. Then add 1/4 cup of olive oil. Bring to a boil, then immediately reduce heat to a medium/low simmer. Let cook for about one hour, stirring every so often, or until the beans are your desired consistency. I like mine to be rather soft, but still hold their shape a bit.
- When they are done cooking, remove from the heat. Remove the thyme twigs and the bay leaf. Using an old potato masher or a fork, mash a few of the beans to thicken them up a bit, 3/4 cup or so. Add the Dijon and red wine vinegar and stir a bit to emulsify. Re-season with more salt and pepper. Drizzle with a bit more olive oil when serving and some fresh thyme leaves on top.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!