Rosemary White Beans Recipes

ROSEMARY WHITE BEANS

Steps:

• Cover the beans with cold water and soak overnight in the refrigerator.
• They will double in size so use a lot of water.
• Heat the bacon in a large pot over medium heat, until the fat is rendered and the bacon is crisp, about 8-10 minutes.
• Add the onions and cook 8-10 minutes until soft.
• Add the garlic and cook 1 minute.
• Then add the chicken stock and water til simmering.
• Drain beans of their water and add to pot.
• Cook on medium heat until soft, about 1 1/2 hours.
• There will be just enough liquid in the pot so it is frothy-- if necessary turn up the heat to reduce the liquid.
• Stir in the rosemary and butter, and season to taste before serving.

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

ROSEMARY-SCENTED WHITE BEANS

Steps:

• Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil. Reduce heat and cover, removing any foam that appears. Beans will soften in about 40 minutes. Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact.
• While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes. Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed. 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. Add another sprig of rosemary if a stronger flavor is desired. Lower the heat and cook the for about 20 more minutes. Beans should be a little juicy and soft. Add black pepper to taste. Sprinkle with fresh parsley just before serving.

WHITE BEANS WITH ROSEMARY AND GARLIC

Steps:

• Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
• Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
• In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
• Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
• Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
• Variation
• Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.

ROSEMARY WHITE BEANS

Steps:

• Soak beans over night.
• The next day, heat bacon in large pot over medium-high heat until fat is rendered and bacon is crisp.
• Add onions and cook until soft.
• Add garlic and cook 1 minute.
• Add stock and water and heat to a simmer.
• Add strained beans to the pot and simmer until soft, about 1½ hours.
• By the time the beans are soft, there should be just enough liquid left to make the beans slightly brothy. If there is too much liquid, simmer higher and longer.
• Stir in the rosemary and butter. Season to taste with salt and pepper.

STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY

Steps:

• Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
• Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
• Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.