I’m a huge fan of beans, and cannellini beans are definitely one of my favorites. They are mild and versatile and work in so many different recipes.
Recently, we had a catered lunch at work, and surprisingly, there were some beans served that were pretty amazing. I brought home some leftovers and even my normally bean-hating wife declared them “kick ass.” They were super garlic-y, slightly oily and full of rosemary goodness. I figured this would be pretty easy to duplicate, and I think this is a pretty good rendition.
If you don’t like garlic, skip this one. 🙂
Garlic-Rosemary Cannellini Beans
Rate this recipe!
Super-garlic-ed up, maybe not totally healthy, but damn tasty white beans.
Heat the oil in a medium saucepan over low heat. Add the garlic and strip the leaves from 2 stalks of rosemary and let everything infuse into the warm oil for 20 minutes or so. Longer is ok, just make sure the garlic doesn't start to brown - if it burns you'll need to start over. This won't be a problem for you though, because you read the directions and noted that it says "low heat."
Add the beans and 2 cups of water or veggie broth and bring to a boil, covered. Immediately lower the heat to a simmer and allow everything to simmer for awhile. Timing isn't very important, I did mine about 30 minutes because I forgot to check it often.
Put in an immersion blender and give a couple of pulses, or go crazy for a minute with a potato masher in the pot. This makes the beans creamy.
Adjust the salt until it tastes amazing and serve with crusty bread.