White Beans With Rosemary And Garlic Recipes

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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

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

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.

WHITE BEANS AND ROSEMARY CROSTINI



White Beans and Rosemary Crostini image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
4 ounces pancetta, diced
3 sprigs fresh rosemary, leaves removed
2 cloves garlic, peeled and thickly sliced
Two 15-ounce cans cannellini beans, drained and rinsed
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
Baguette, sliced

Steps:

  • Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
  • Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
  • Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

GREEN BEANS WITH GARLIC AND ROSEMARY



Green Beans with Garlic and Rosemary image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups stale crusty bread cubes
6 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh rosemary
Pinch of red pepper flakes
Kosher salt
2 pounds green beans, trimmed and halved
4 cloves garlic, thinly sliced
Zest of 1 lemon
Freshly ground pepper

Steps:

  • Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
  • Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
  • Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.

WHITE BEANS WITH CARROTS AND ROASTED GARLIC



White Beans With Carrots and Roasted Garlic image

Provided by Molly O'Neill

Categories     one pot, side dish

Time 1h25m

Yield Four servings

Number Of Ingredients 11

1 teaspoon olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 cup Great Northern beans, soaked overnight and drained
7 cups water
1 large sprig fresh rosemary
2 large sprigs fresh thyme
1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
8 cloves roasted garlic, peeled
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
  • Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 875 milligrams, Sugar 4 grams

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.

WHITE BEANS WITH LEMON, GARLIC AND ROSEMARY



White Beans With Lemon, Garlic and Rosemary image

This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering.

Provided by Karens Krazy Kitchen

Categories     Beans

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 10

3 sprigs fresh rosemary (three inch long)
1/4 cup olive oil
5 garlic cloves, peeled and smashed
1 (29 ounce) can white beans, drained, well rinsed and air dried
1 medium white onion, grated
1/2 cup romano cheese, grated
kosher salt
fresh ground pepper
1 lemon, juice and zest of
1 tablespoon fresh parsley, chopped

Steps:

  • In a small pan, combine the rosemary sprigs, olive oil and garlic.
  • Heat to a sizzle and turn off. (about 4 minutes).
  • Let sit for at least one hour.
  • Discard the rosemary.
  • Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
  • Combine the marinade with the beans and chopped parsley in a medium bowl.
  • Cover and let marinate in the refrigerator for at least an hour or overnight.
  • Bring to room temp before serving.
  • Enjoy!

Nutrition Facts : Calories 393.9, Fat 17.5, SaturatedFat 5.5, Cholesterol 23.6, Sodium 282.8, Carbohydrate 42.5, Fiber 9.3, Sugar 1.1, Protein 19.8

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Top Asked Questions

How do you roast white beans with garlic oil and Rosemary?
When roasted with garlic oil and fresh rosemary, a can of white beans becomes a can't-stop-munching crunchy snack. Preheat oven to 425°F. Spread beans on a tray lined with paper towels; pat dry. For garlic oil: In a small saucepan warm olive oil and garlic over medium-low 10 to 12 minutes or until simmering and aromatic and garlic starts to brown.
How to make rosemary garlic white bean soup?
This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans. Mince the garlic and add it to a soup pot with the olive oil.
How to cook garlic and white beans in a food processor?
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.
How do you make beans with garlic and garlic oil?
For garlic oil: In a small saucepan warm olive oil and garlic over medium-low 10 to 12 minutes or until simmering and aromatic and garlic starts to brown. Remove garlic with a slotted spoon; discard. In a medium bowl combine beans, rosemary, salt and pepper. Toss with garlic oil. Arrange beans in a single layer in a 15x10-inch baking pan.

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