White Beans with Rosemary and Garlic

5 from 1 vote

White Beans with Rosemary and Garlic

This is an aromatic bowl of comfort. You can serve the white beans as a main or side dish

Servings:

Calories: 357kcal

Equipment

1 Cast Iron Pot Dutch Oven
1 Cutting Board
1 Chef's Knife
1 Can Opener
1 Spoon

Ingredients

30 Ounces White Cannellinni Beans Canned =2 cans
5 Ea Garlic Cloves Minced
1.5 Tbsp Rosemary Fresh Minced
1/3 Cup Chicken Stock
1 Tsp Black Pepper Ground
1 Onion Medium
1 Tbsp Olive Oil
2 Tbsp Grated Parmesan Cheese

Instructions

Rough chop the medium onion
Peel and mince the 5 cloves of garlic
Mince the 1.5 Tablespoons of rosemary
Open the 2 cans of beans
Heat the pot on medium high
Add the Tablespoon of olive oil
Drop the onion into the hot pan
Stir until it starts to get translucent
Add the garlic and rosemary
Once you smell the garlic beginning to cook add the beans
Pour the 1/3 Cup of Chicken Stock into the pan
Add the teaspoon of ground black pepper
Once it simmers turn the heat down to low and cover. Stir occasionally over the next 20 -30 minutes until beans are soft and the liquid has become a creamy texture .(Beans can be moved to a slow cooker, select low heat for the next 3-4 hours)
When plating sprinkle the grated Parmesan Cheese over the beans just before serving.

Notes

The instructions include cooking these in a pan. If you are making them ahead you can move them into a slow cooker on low heat. the beans will remain for 3-4 hours.

If you prefer more or less garlic by all means go for it! If you prefer a deeper Rosemary flavor you can add another whole sprig and let it simmer in the beans. Just remember to pull it out before serving.

I modified this recipe after several attempts cooking them from the beginning to the end in the Instant Pot no longer seemed to work for me. The beans ended up with too much liquid. We will continue to test and try to come up with a recipe dedicated to the Instant Pot.

Nutrition