White Beans With Lemon, Garlic and Rosemary

"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."
 
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photo by Darkhunter photo by Darkhunter
photo by Darkhunter
photo by Darkhunter photo by Darkhunter
Ready In:
2hrs 30mins
Ingredients:
10
Serves:
5
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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!
     
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