Garlic-Rosemary Cannellini Beans


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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Super-garlic-ed up, maybe not totally healthy, but damn tasty white beans.
Servings Prep Time
4Big Servings 10
Cook Time Passive Time
30 20
Servings Prep Time
4Big Servings 10
Cook Time Passive Time
30 20
Garlic-Rosemary Cannellini Beans
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Super-garlic-ed up, maybe not totally healthy, but damn tasty white beans.
Servings Prep Time
4Big Servings 10
Cook Time Passive Time
30 20
Servings Prep Time
4Big Servings 10
Cook Time Passive Time
30 20
Ingredients
  • 2Cans Cannellini Beans16 oz cans
  • .25Cups olive oil
  • 5Tbsp Garlic (minced)
  • 3Sticks Fresh Rosemary
  • To Taste Salt
Servings: Big Servings
Units:
Instructions
  1. 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."
  2. 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.
  3. 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.
  4. Adjust the salt until it tastes amazing and serve with crusty bread.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a comment

Your email address will not be published. Required fields are marked *