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White Beans with Rosemary and Olive Oil

Source: Fine Cooking - Issue No. 19
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Active Time:  5 Minutes
Total Time:  2 Hours 35 Minutes
  Yields about 8 cups
This recipe works well with any large, meaty bean. Serve the dish warm or at room temperature. It could accompany grilled tuna and tomatoes in summer or lamb chops with radicchio in the winter months.
1 lb. large dried white (navy) beans, such as cannellini beans or Giant Aztec
1 large onion, peeled and quartered
1 head garlic, cloves separated but not peeled
Sprigs of fresh rosemary, thyme, and sage
2 tablespoons extra-virgin olive oil; more for garnish
2 teaspoons salt
1 teaspoon ground fennel seed
1 teaspoon dried red pepper flakes; more or less to taste
Chopped fresh rosemary for garnish
White Beans with Rosemary and Olive Oil Recipe at
Pick over the beans. Soak if desired and drain. In a large, heavy-based pot, cover the beans with 8 cups cold water. Add the onion, garlic, and herb sprigs and bring to a boil over high heat. Reduce the heat to a bare simmer, skimming any foam that rises to the surface. When the beans are almost tender, after about 1 hour, add the olive oil, salt, ground fennel, and pepper flakes. Continue cooking until the beans are very tender but still whole, about 30 min. longer. Taste the beans and broth; add more salt if necessary. Allow the beans to cool in the broth for at least 1 hour before serving.

TO SERVE: Warm the beans in the broth, and then transfer the beans to a platter with a slotted spoon, discarding the onion, garlic, and herb sprigs. Garnish with a drizzle of olive oil, a few grindings of black pepper as desired, and the chopped rosemary.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields about 8 cups
Calories: 235
Sodium: 592mg
Fiber: 9g
Carbohydrates, Total: 37g
Protein: 14g
% Cal. from Fat: 15%
Fat. Total: 4g
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