White Beans With Lemon, Garlic and Rosemary

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering.

Ingredients Nutrition


  1. In a small pan, combine the rosemary sprigs, olive oil and garlic.
  2. Heat to a sizzle and turn off. (about 4 minutes).
  3. Let sit for at least one hour.
  4. Discard the rosemary.
  5. Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
  6. Combine the marinade with the beans and chopped parsley in a medium bowl.
  7. Cover and let marinate in the refrigerator for at least an hour or overnight.
  8. Bring to room temp before serving.
  9. Enjoy!


Most Helpful

I wanted to love this dish as it has all my favorite things. The flavor was great, but I used either Great Northern Beans or Navy beans - not sure which. They were too soft for the dish and it sort of turned too mushy for me. I think with either cannellini beans or garbanzo beans, it would be perfect. I'll try it again and give it a rating then. Thanks for the recipe daffazalea ranch!

Julie F March 03, 2008

We really enjoyed this dish as a side salad, Daff. My sisters absolutely adore recipes of this sort. Very easy to make, with a lot of good flavor. I did increase the garlic (personal preference). I'm thinking I'll make hummus with the leftovers. Thnx for posting. Adopted for Spring 2008 PAC. *Did have it the other night as hummus served with crackers. Yummy!

Darkhunter April 19, 2008

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