Rosemary White Beans Food

ROSEMARY GARLIC WHITE BEANS (ZOE'S KITCHEN COPYCAT RECIPE)

Steps:

• Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
• Add garlic, rosemary, and oregano. Stir and cook for about 2-3 more minutes.
• Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
• Add salt to taste. (I typically use about a half tsp of kosher salt.)
• Serve alone or over rice.

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

CHICKEN, ROSEMARY AND WHITE BEAN STEW

Steps:

• Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
• Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
• Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
• Season with salt and pepper and ladle into soup bowls.

ROSEMARY WHITE BEANS - INSTANT POT VARIATION

Steps:

• Place beans in a colander and rinse under cold water. Pick out any rocks or beans that are broken or shriveled.
• Set Instant Pot to sauté setting. Add oil. Once oil is simmering, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, stirring frequently.
• Add the beans, water, bay leaf, salt, whole sprig of rosemary, and chopped rosemary. Set Instant Pot to Bean/Chili setting and turn valve to seal. Pressure cook for 45 minutes.
• Once cooked, allow pressure to naturally release for 10 minutes, then turn to release pressure valve. Add lemon juice and any additional salt to taste. Enjoy!

BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes.
• Add the garlic and cook over low heat for 3 more minutes.
• Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.
• Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.
• Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

ROSEMARY WHITE BEAN SALAD

Steps:

• Melt the butter in a large frying pan over medium heat.
• Add the onion and cook for 5 minutes or until softened.
• Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through.
• Add the lemon juice and season with salt and pepper to taste.
• Serve with lemon wedges.

ROSEMARY-SCENTED WHITE BEANS

Steps:

• Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil. Reduce heat and cover, removing any foam that appears. Beans will soften in about 40 minutes. Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact.
• While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes. Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed. Add the cooked beans and some (about 1 1/2 cups) of their broth to the onion mixture along with the additional sea salt as needed. Add another sprig of rosemary if a stronger flavor is desired. Lower the heat and cook the for about 20 more minutes. Beans should be a little juicy and soft. Add black pepper to taste. Sprinkle with fresh parsley just before serving.

INSTANT POT WHITE BEANS WITH ROSEMARY & GARLIC

Steps:

• Soak the beans in water and bicarb soda for 12 hours (overnight or during the day). They will double in size. Rinse and use right away or refrigerate in an airtight container for a maximum of 12-24 hours.
• Add the beans, water, vegetable stock cube, garlic, rosemary, onions and salt to the pot and mix through. Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set for 10 minutes. The pressure build-up will take about 7-10 minutes. Once 10 minutes are up, allow the pressure to release naturally for 20-25 minutes.
• Open the lid (after quick release, if needed) and skim off the onions from the top. Remove the rosemary sprigs (the needles should fall off into the soup and can be eaten). Stir the beans.
• Depending on how soupy or thick you like your braised beans, you might want to discard about 1/2 cup of the cooking liquid.
• Now, to thicken the beans, add some of the cooked beans and the broth liquid to a blender or food processor (about 1 cup, see pics above) and blend until smooth and thick. Return the puree to the pot and stir through the beans. The starched puree will thicken the mixture.
• Finally, add the lemon juice and olive oil and stir through before serving. You can also add the olive oil once it is served.

WHITE BEAN AND ROSEMARY & GARLIC SPREAD /DIP

Steps:

• Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
• To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

ROSEMARY WHITE BEANS

Steps:

• Cover the beans with cold water and soak overnight in the refrigerator.
• They will double in size so use a lot of water.
• Heat the bacon in a large pot over medium heat, until the fat is rendered and the bacon is crisp, about 8-10 minutes.
• Add the onions and cook 8-10 minutes until soft.
• Add the garlic and cook 1 minute.
• Then add the chicken stock and water til simmering.
• Drain beans of their water and add to pot.
• Cook on medium heat until soft, about 1 1/2 hours.
• There will be just enough liquid in the pot so it is frothy-- if necessary turn up the heat to reduce the liquid.
• Stir in the rosemary and butter, and season to taste before serving.

WHITE BEANS WITH ROSEMARY AND GARLIC

Steps:

• Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
• Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
• In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
• Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
• Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
• Variation
• Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.

ROASTED GARLIC AND ROSEMARY WHITE BEAN DIP

Steps:

• Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400° oven and roast for 20-25 minutes. Remove and let cool until safe enough to peel off the outer skin of each clove.
• Drain and rinse 2 cans of cannellini beans.
• In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine.
• Add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
• Serve immediately or cover tightly with plastic wrap and refrigerate.
• Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil.
• Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.

WHITE BEAN STEW WITH TOMATOES AND ROSEMARY

Steps:

• In a large bowl, soak beans overnight in plenty of cold water.
• The next day, strain the beans and add to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring to a simmer over medium heat. Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.
• Remove bouquet garni and vegetables and discard. Reserve cooking liquid for later.
• Meanwhile, in a wide saucepan over medium-low heat, warm the oil. Add the chopped onion and cook gently until soft but not colored, 6 to 7 minutes. Add garlic and cook for 1 to 2 minutes more.
• Stir in tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry. Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.☞TESTER TIP: Any cooked bean liquid that doesn't get used in the stew can be frozen and used as a vegetable broth.