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White Beans with Rosemary and Garlic

White Beans with Rosemary and Garlic

Soak overnight in 4 cups water:

1 cup dried white beans [cannellini, white runner, Great Northern, navy, etc]

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

OR use decent, organic canned beans.

In a heavy-bottomed saucepan or skillet, warm over low heat:

            ¼ cup Stonehouse Rosemary Oil

Add:

            4 garlic cloves, coarsely chopped

            1 teaspoon 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.   This is a really nice side dish to accompany our Napa Valley Blend Pork Chops.

VARIATIONS

A few shakes of Napa Valley Blend gives this dish a little kick.