Rosemary White Beans
from Tom Douglas's book, and I love it. How can something so simple taste so wonderful.
- Ready In:
- 25hrs 50mins
- 2 cups dried white beans
- 3⁄4 cup diced bacon
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 4 cups chicken stock
- 4 cups water
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons unsalted butter
- kosher salt
- fresh ground pepper
- 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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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
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
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