Rosemary White Beans

Rosemary White Beans created by GaylaJ

from Tom Douglas's book, and I love it. How can something so simple taste so wonderful.

Ready In:
25hrs 50mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Gay Gilmore
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@Gay Gilmore
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"from Tom Douglas's book, and I love it. How can something so simple taste so wonderful."
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  1. DSimone
    Loved this!! I was looking for recipes good for someone trying to control high cholesterol with diet. I did use Hormel real bacon bits because they are much lower cholesterol that frying bacon. Flavors go so well together know one would know you were trying to give them something healthy :)
    Reply
  2. YungB
    Excellent beans and so easy which I love. I followed the recipe with the exception of using 1 tablespoon of dried rosemary. Thank you for the recipe.
    Reply
  3. K9 Owned
    We are trying to reduce animal products a little and increase beans and legumes a lot. It isn't always exciting. :) This recipe is a wonderful treatment of the beans and as you say...'how can something so simple taste so good?' I got lazy and used canned beans and of course reduced the time accordingly. They ended up softer than I would have liked but that was entirely my fault. The taste was there but next time I will go the dry beans route. Thanks for sharing!
    Reply
  4. IngridH
    I got Tom Douglas's book after eating at his restaurants a couple of times,and I've made this more often than anything else in the book. It's easy, yummy, and works with whatever herbs you have on hand. I skip the water when I make it, and just use chicken stock, so I don't have to drain any of the flavor away at the end.
    Reply
  5. B. Licious
    Wow. Incredibly simple. Indescribably good. Why aren't more recipes like this?! Like some of the other readers I had to pour off some of the cooking water and will adjust next time. This is a real keeper. I will be making this often. Thank you, Gay.
    Reply
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