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Cannellini Beans With Rosemary

By Leslie Blythe Beans, Italian Sautéing

July 27, 2015

This is a traditional Tuscan side dish to be served with Bistecca alla Fiorentina (Steak Florentine).

Prep: 10 mins
Cook: 15 mins
Yields: 6 - 8 Servings

Ingredients

2 x 15 ounce cans cannellini or white beans, rinsed and drained

1 Tablespoon butter

1 small onion, diced (makes about 1/4 cup)

3 cloves garlic, crushed and diced

1 cup chicken stock (approximately)

1 Tablespoon rosemary, chopped

2 Tablespoons olive oil (and a pinch more for drizzling at the end)

Sea salt and fresh ground pepper to taste

Directions

1In a medium sized skillet heat up the olive oil on medium and then add the diced onions. Sauté until soft and translucent.

2Add garlic and rosemary and sauté about 30 seconds (until fragrant). Then add your beans and chicken stock and olive oil. Stir to combine.

3Allow to simmer and stir frequently to prevent bean burn on the bottom of the pan. This should thicken up quickly. If it appears too dry, add more chicken stock. Taste the liquid periodically to adjust the salt and pepper seasoning. Remember to be careful adding the salt initially because you can over-salt easily, especially if you are using regular chicken broth instead of low sodium.

4Once the consistency is thick enough to coat a spoon, and the flavor is how you desire it, it’s done.

5Drizzle with a little olive oil onto the top after dividing into ramekins.

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