Quick & Comforting Rosemary Cannellini Beans
Bowl of rosemary cannellini beans surrounded by fresh french bread
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 10 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 live long day. Plus, 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!
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. Saint’s alive these come together quickly so just hold onto your panties and let the flavors do their jobs!
Equipment Needed:
Yields: 3.5 servings (approx. ½ cup beans each)
Ingredients:
2-3 tbsp garlic oil*
1.5 tbsp fresh rosemary, chopped
⅛ tsp red pepper flakes
15oz cannellini beans, rinsed and drained
½ cup chicken broth*
Salt + Pepper, to taste
Directions:
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.
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 to 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!
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