Rosemary White Beans

"from Tom Douglas's book, and I love it. How can something so simple taste so wonderful."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
25hrs 50mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. I used Canadian bacon and left out the butter so as to make this okay for the South Beach Diet. Very simple but very tasty dish. Fresh rosemary in beans is something I never would have done. I will from now on. Thanks Gay.
     
  2. My husband really loved the beans. You can also use the quick soak method instead of soaking the beans overnight. Place the beans in a pot, cover with two inches of water. Bring to a boil. Boil for 2 minutes. Cover and let stand for one hour. Great recipe, great flavors. I was looking for a new way to cook beans and this was it! Thanks!
     
  3. I made mine in my crock pot and used dried rosemary...deee-licious. Thanks, Gay!
     
  4. This is a well written and easy to follow recipe. The changes I made were: I used the fast soak method, I used vegetable broth instead of chicken broth and I did not add the butter. Thanks Gay for a delicious new recipe!
     
  5. I, too drained the bacon fat before sauteing the onion. I used the crockpot and didn't need all the liquid since it doesn't evaporate away as it would on the stovetop, probably half the amount called for. It cooked for about 5 hours in order to soften. We enjoyed the flavor.
     
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Tweaks

  1. This is a well written and easy to follow recipe. The changes I made were: I used the fast soak method, I used vegetable broth instead of chicken broth and I did not add the butter. Thanks Gay for a delicious new recipe!
     

RECIPE SUBMITTED BY

I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.
 
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