White Beans With Rosemary And Garlic Best Recipes

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Rosemary White Beans image

Make and share this Rosemary White Beans recipe from Food.com.

Provided by Gay Gilmore

Categories     Beans

Time P1DT1h50m

Yield 8 serving(s)

Number Of Ingredients 10


  • 2 cups dried white beans
  • 3/4 cup diced bacon
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 4 cups chicken stock
  • 4 cups water
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons unsalted butter
  • kosher salt
  • fresh ground pepper


  • 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.



White Bean Spread With Garlic & Rosemary image

This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 16

Number Of Ingredients 4


  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 garlic cloves, peeled
  • 2 teaspoons minced fresh rosemary
  • 1 (16 ounce) can white beans, undrained


  • Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g



White Beans with Rosemary and Garlic image

Categories     Bean     Garlic     Rosemary     Fall     Summer     Winter     Simmer     Boil

Yield makes 3 cups beans

Number Of Ingredients 5


  • 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on)
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, coarsely chopped
  • 1 teaspoon coarsely chopped rosemary leaves


  • 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.

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