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Rosemary White Beans

Rosemary White Beans (Side Dish)

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Serves: 6 Total Time: 1 hour and 40 minutes

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

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