Name: 20-Minute Rosemary White Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2-3 tbsp garlic oil*; 1.5 tbsp fresh rosemary (chopped); ⅛ tsp red pepper flakes; 15 oz white beans (rinsed and drained); ½ cup chicken broth*; Salt + Pepper (to taste)

Whether you’re trying to incorporate more legumes (fffiiibbeerrr) into your meals or just want a comforting bowl of something, these rosemary white beans take only 20 minutes to throw together and are a hearty, creamy bite of yum.

Eat them with a torn piece of crusty French bread or simply with a spoon. Either way, you’ll be a happy, farty, chappy all the livelong day.

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ROSEMARY WHITE BEANS

To shout it out at the forefront, the key to these beans’ yummy flavor is to heat your herbs in the olive oil for a few minutes, allowing all of those flavors to infuse and mingle. Don’t get hasty and try to dump and simmer.

You can easily make these and spoon them into other dishes you have planned for the week – mix them in a Mediterranean bowl, add them to some pasta, or even throw them into some soup. The options are infinite!

How to make garlic oil at home: Add one part garlic to three parts olive oil to a bowl and blitz with an immersion blender. Leave to sit for at least 48 hrs, then strain the garlic bits out of the oil.

rosemary cannellini beans with french bread to dip; easy vegan recipes; protein packed recipe

INGREDIENTS

Garlic oil: infuses the beans with rich, aromatic flavor and depth.
Fresh rosemary: adds an earthy, herbal note that makes the dish cozy and fragrant.
Red pepper flakes: give a gentle heat that balances the creamy beans.
White beans: the hearty, creamy base of the dish.
Chicken broth: adds savory flavor and helps the beans simmer into a silky texture.
Salt and pepper: bring out and balance all the other flavors.

Best way to serve rosemary white beans? I could eat this with a spoon straight from the bowl, but they are perfect on a toasted piece of bread, in a Mediterranean-inspired bowl, stirred with pasta, and more!

HOW TO MAKE ROSEMARY WHITE BEANS

Place a pot over medium heat and add the garlic oil. Once warmed, stir in the rosemary and red pepper flakes, letting them gently sizzle for two to three minutes to infuse the oil.

Add the rinsed beans, chicken broth, salt, and pepper, then stir to combine and bring the mixture to a simmer. Reduce the heat to low and let the beans cook for another four to five minutes.

Remove from heat and lightly mash a few beans with the back of your spoon if you’d like a creamier texture. Serve warm and enjoy.

3 reasons you’ll love these rosemary white beans

Simple ingredients that make a hearty, flavorful dish
Infused with rosemary and garlic flavors in every bite
Ready to serve in under 20 minutes, great for a quick protein-packed side

TIPS & VARIATIONS

I love garlic oil, so for me, it adds a delicious flavor to the beans. If you don’t have garlic oil, feel free to use plain olive oil but add a clove or two of garlic to the pot, to simmer with the herbs and oil.
To make your own garlic oil, do a ratio of one part garlic to two parts olive oil in a bowl, blitz it with an immersion blender, and leave to marinate for at least 48 hours. Strain out the garlic bits and enjoy!
You can easily swap the chicken broth for vegetable broth or even water. I just think the chicken gives it a little extra flavor but you do you.
Choose whatever white beans you have on hand! I love canellini or great northern.
If you’re using this for more of a dip, I’d recommend smushing your beans a bit. Not all of them, but enough to get more of a thickened consistency. If not, feel free to leave them whole. This step is completely up to how you prefer them and/or are planning on serving them!

STORING YOUR ROSEMARY WHITE BEANS

Once made, store your rosemary white beans in a container in the fridge. They will keep for 3-5 days.

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EQUIPMENT YOU’LL NEED

Prep Time 5

Cook Time 15

Total Time 20

Servings 3.5

Course Appetizer, Side Dish

Cuisine American

Whether you’re trying to incorporate more legumes (fffiiibbeerrr) into your meals or just want a comforting bowl of something, these rosemary beans take less than 20 minutes to throw together and are a hearty, creamy bite of yum.

Equipment

Pot
Spoon

Ingredients

2-3 tbsp garlic oil*
1.5 tbsp fresh rosemary chopped
⅛ tsp red pepper flakes
15 oz white beans rinsed and drained
½ cup chicken broth*
Salt + Pepper to taste

Instructions

Place a pot over medium heat and add your garlic oil.
After a minute, once the oil has had a chance to warm, add in your rosemary and chili flakes. Let those simmer in the oil for two to three minutes. You can lightly push them around if needed but otherwise, leave them be.
Add in your rinsed beans, chicken broth, and salt and pepper, stir together, and bring to a simmer.
Reduce heat to low and simmer for four to five minutes.
Remove from heat and using your spoon, lightly smush* a few beans if desired.

Video

https://www.instagram.com/p/C43YATvJFbK/?img_index=1

Notes

*I love garlic oil, so for me, it adds a delicious flavor to the beans. If you don’t have garlic oil, feel free to use plain olive oil but add a clove or two of garlic to the pot, to simmer with the herbs and oil.

*You can easily swap the chicken broth for vegetable broth or even water. I just think the chicken gives it a little extra flavor but you do you.

*If you’re using this for more of a dip, I’d recommend smushing your beans a bit. Not all of them, but enough to get more of a thickened consistency. If not, feel free to leave them whole. This step is completely up to how you prefer them and/or are planning on serving them!