|Soak overnight in 4 cups water:|
1 cup dried white beans [cannellini, white runner, Great Northern, navy, etc]
Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking.
Season to taste with:
OR use decent, organic canned beans.
In a heavy-bottomed saucepan or skillet, warm over low heat:
¼ cup Stonehouse Rosemary Oil
4 garlic cloves, coarsely chopped
1 teaspoon rosemary leaves
Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry. This is a really nice side dish to accompany our Napa Valley Blend Pork Chops.
A few shakes of Napa Valley Blend or Korean Chili Flakes gives this dish a little kick.
WHITE BEANS WITH ROSEMARY AND GARLIC
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Join date : 2013-01-12
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