Rosemary Garlic Cannellini Beans
Photos by Jon Feldman
- 1 lb bag of Dry White beans (Cannellini) This will 6 servings with leftovers
- 1/3 cup Extra Virgin Olive Oil
- 4 Stalks fresh rosemary
- 4 cloves garlic (chopped)
Very simple recipe but worth the effort. There are two ways to go about the beans. You can soak them overnight in a large bowl of water, making sure the beans are covered. Leave room for the beans to soak of water and still be submerged.
The second way is to start the cooking process with the dry beans, but keep in mind it will take a few hours to fully cook the beans.
Place all of the ingredients in a large pot and bring to a boil. Turn heat down to medium and cook for 30 minutes for soaked beans and for 2 hours for dry. Be sure to test the beans as you go to be sure of proper cooking time.
Add water if necessary, in oder to keep the beans fully submerged but not more than an inch. The liquid will turn into a bit of a sauce.
Serve beans in a large bowl and drizzle with more olive oil and garnish with fresh rosemary.