Rosemary-Scented White Beans

1. 1

   Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil.

2. 2

   Reduce heat and cover, removing any foam that appears.

3. 3

   Beans will soften in about 40 minutes.

4. 4

   Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact.

5. 5

   While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes.

6. 6

   Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed.

7. 7

   Add the cooked beans and some (about 1 1/2 cups) of their broth to the onion mixture along with the additional sea salt as needed.

8. 8

   Add another sprig of rosemary if a stronger flavor is desired.

9. 9

   Lower the heat and cook the for about 20 more minutes.

10. 10

    Beans should be a little juicy and soft.

11. 11

    Add black pepper to taste.

12. 12

    Sprinkle with fresh parsley just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.