Rosemary White Beans Recipes

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ROSEMARY-SCENTED WHITE BEANS



Rosemary-Scented White Beans image

Provided by Food Network

Categories     main-dish

Yield 8 servings as part of the pole

Number Of Ingredients 9

2 cups dried cannellini beans, soaked overnight in 8 cups cold water
1 bay leaf
Sprigs rosemary
6 cups spring water
2 tablespoons extra-virgin olive oil
1 large onion, small dice
4 cloves garlic, minced
1/3 cup dry white wine
Sea salt and pepper to taste

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.

ROSEMARY WHITE BEANS - INSTANT POT VARIATION



Rosemary White Beans - Instant Pot Variation image

These rosemary white beans are flavored with fresh herbs, garlic, and lemon. They're made in the Instant Pot which makes for extra speedy cooking time!

Provided by Lindsey Schoenfeld, RDN

Categories     Main Course     Side Dish

Time 1h5m

Number Of Ingredients 10

1 pound navy beans ((~2 cups))
1 Tablespoon extra virgin olive oil
1 medium onion, diced ((~1 cup))
3 garlic cloves, minced
6 cups water or broth ((~1 inch above top of beans))
1 bay leaf
1 teaspoon kosher salt
1 whole sprig rosemary
1 Tablespoon chopped, fresh rosemary
2 Tablespoons lemon juice

Steps:

  • Place beans in a colander and rinse under cold water. Pick out any rocks or beans that are broken or shriveled.
  • Set Instant Pot to sauté setting. Add oil. Once oil is simmering, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, stirring frequently.
  • Add the beans, water, bay leaf, salt, whole sprig of rosemary, and chopped rosemary. Set Instant Pot to Bean/Chili setting and turn valve to seal. Pressure cook for 45 minutes.
  • Once cooked, allow pressure to naturally release for 10 minutes, then turn to release pressure valve. Add lemon juice and any additional salt to taste. Enjoy!

ROSEMARY GARLIC WHITE BEANS (ZOE'S KITCHEN COPYCAT RECIPE)



Rosemary Garlic White Beans (Zoe's Kitchen Copycat Recipe) image

This braised white bean recipe is inspired by my favorite rosemary beans at Zoe's Kitchen.

Provided by Kate

Categories     Side Dish

Time 25m

Number Of Ingredients 8

1 tbsp Extra virgin olive oil
2 tbsp shallot (minced)
2 cloves garlic (minced)
1 tsp chopped fresh rosemary
1/2 tsp dried oregano
2 cans cannellini beans (drained and rinsed)
1 1/4 cup vegetable broth
1/2 tsp salt

Steps:

  • Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
  • Add garlic, rosemary, and oregano. Stir and cook for about 2-3 more minutes.
  • Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
  • Add salt to taste. (I typically use about a half tsp of kosher salt.)
  • Serve alone or over rice.

Nutrition Facts : Calories 159 kcal, Carbohydrate 28 g, Protein 9 g, Fat 2 g, Sodium 845 mg, Fiber 8 g, ServingSize 1 serving

WHITE BEANS WITH ROSEMARY AND GARLIC



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

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



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

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



Rosemary White Bean Soup image

Provided by Ina Garten

Categories     main-dish

Time 6h50m

Yield 6 servings

Number Of Ingredients 9

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY



Roasted Garlic and White Bean Dip With Rosemary image

The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.

Provided by Sarah Jampel

Categories     snack, dips and spreads, appetizer

Time 1h

Yield 8 to 10 servings (2 1/2 cups)

Number Of Ingredients 9

1 head garlic
1 teaspoon, plus 5 tablespoons olive oil
2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed
3 tablespoons lemon juice (from 1 lemon)
1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
1/4 teaspoon black pepper
1 pinch of cayenne, plus more for garnish (optional)
1 tablespoon hot water
1 1/4 teaspoons kosher salt

Steps:

  • Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
  • Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
  • Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams

ROSEMARY CHICKEN WITH WHITE BEANS



Rosemary Chicken with White Beans image

"With a full-time job and active 5-year-old, I'm known as the "Crock-Pot Queen" in my family," laughs Sharon Johannes in Ashley, Illinois. "I use my slow cookers at least twice a week...sometimes have two or three going at once with different dishes. I've made this recipe for years and, after making a few tweaks, it's become a treasured favorite."

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1 teaspoon pepper

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°.

Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.

LAMB AND WHITE BEANS WITH ROSEMARY



Lamb and White Beans with Rosemary image

This one-skillet meal is hearty and satisfying on a cold winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

Steps:

  • In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
  • To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
  • Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
  • Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP



Barefoot Contessa's Rosemary White Bean Soup image

Make and share this Barefoot Contessa's Rosemary White Bean Soup recipe from Food.com.

Provided by Miraklegirl

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb white dried cannellini beans
4 cups onions, sliced
1/4 cup olive oil
2 garlic cloves, minced
1 large fresh rosemary sprig (6-7 INCHES)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper

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.

WHITE BEAN SPREAD WITH GARLIC & ROSEMARY



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

Steps:

  • 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

STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY



Stewed White Beans with Tomatoes and Rosemary image

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11

1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained
1 onion, 1 half finely chopped (1/2 cup)
1 carrot, cut crosswise into thirds
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes, with juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
1 sprig rosemary
Coarse salt and freshly ground pepper

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 GREEN BEANS



Rosemary Green Beans image

"Before my physician husband retired, he was rarely home for dinner, but now I do lots of cooking for the two of us," says Lucy Banks from Jackson, Mississippi. "Rosemary gives this dish its distinctive flavor."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1 small onion, halved and thinly sliced
2 tablespoons butter, divided
2 tablespoons water
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
Dash coarsely ground pepper
2 cups frozen green beans

Steps:

  • In a saucepan, saute onion in 1 tablespoon butter until tender. stir in the water, rosemary, salt and pepper. bring to a boil. Add beans and return to a boil. Reduce heat; cover and simmer for 6-10 minutes or until the beans are tender. Drain; top with the remaining butter.

Nutrition Facts : Calories 152 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 556mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein.

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From hobbyfarms.com


WHITE BEANS WITH LEMON AND ROSEMARY | WILLIAMS SONOMA
Bring a large kettle filled with water to a boil. Transfer the beans to the slow cooker. Bury the whole garlic cloves and the rosemary sprig in the beans. Add boiling water to cover the beans by 1 to 2 inches (2.5 to 5 cm). Cover and cook on low for 8 hours. The beans should be very tender. Just before serving, in a small fry pan over medium ...
From williams-sonoma.com


EASY ROSEMARY GARLIC WHITE BEAN SOUP - BUDGET BYTES
2019-09-07 Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil.
From budgetbytes.com


WHITE BEAN SOUP WITH ROASTED CHICKEN AND ROSEMARY ...
2022-01-03 Add the garlic and cook for 3 minutes. Return the beans to the stockpot along with 8 cups of the stock and dried rosemary. Bring to a boil over medium heat, partially cover and cook for about 45 minutes to an hour or until the beans are mostly tender. While the beans cook, make the mashed potatoes.
From preservinggoodstock.com


WHITE BEANS WITH LEMON AND ROSEMARY | WILLIAMS-SONOMA TASTE
2016-11-14 1 fresh rosemary sprig. 1/2 cup (4 fl. oz./125 ml) olive oil. Kosher salt and freshly ground pepper. 3 Tbs. finely chopped fresh flat-leaf parsley. 2 lemons, each cut into 6 wedges. Pick over the beans, removing any misshapen beans or grit. Rinse under cold running water. Put the beans in a large bowl, add cold water to cover by at least 2 ...
From blog.williams-sonoma.com


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