Rosemary White Beans
Infused with the earthy aroma of fresh rosemary and a zesty hint of lemon, these Rosemary White Beans are a comforting, rustic dish that highlights simple, wholesome ingredients. Tender white beans—such as cannellini or Great Northern—are simmered to perfection and mingled with garlic, bay leaf, and olive oil for a rich, savory base, while the addition of lemon zest provides a refreshing finish. Perfect as a hearty side dish or served with crusty bread for a light yet satisfying meal, this dish is both versatile and packed with flavor. With minimal prep time and a slow simmering process to enhance its deep, herbaceous notes, this recipe is an easy way to enjoy Mediterranean-inspired cuisine at home. Naturally vegetarian, gluten-free, and easily customizable, these rosemary white beans will surely become a go-to weeknight favorite.
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Recipe Information
Ingredients
- 1 cup dried white beans (such as cannellini or Great Northern)
- 4 cups water
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.25 teaspoons black pepper, freshly ground
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Rinse the dried white beans thoroughly under cold water. Place them in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. Add them to a pot with 4 cups of water.
Bring the pot of beans to a boil over medium-high heat, then reduce the heat to low and simmer for 60-70 minutes, or until the beans are tender. Skim off any foam that forms on the surface during cooking.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and slightly golden.
Add the rosemary sprigs and bay leaf to the skillet. Stir for 30 seconds to release their aroma.
Transfer the cooked beans (along with any cooking liquid) into the skillet. Stir to combine all the ingredients.
Season the beans with salt and black pepper. Let them simmer on low heat for 15-20 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly.
Remove the skillet from heat and discard the rosemary sprigs and bay leaf.
Stir in the lemon zest for a bright finish. Taste and adjust seasoning with more salt and pepper, if needed.
Serve warm, garnished with chopped parsley, if desired. Enjoy as a side dish or with crusty bread for a wholesome meal.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 1.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
