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.
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!
