Cozy Braised White Beans with Garlic and Rosemary
This recipe for Braised White Beans with Garlic and Rosemary is the definition of plant-based comfort food! It's creamy, hearty, full of warming flavors, and ready in just 30 minutes. Serve with crusty bread!
Servings: 5 servings
Calories: 324.7kcal
Cost: $5
Equipment
- 1 large skillet
Ingredients
- ⅓ cup extra virgin olive oil
- 2 sprigs fresh rosemary
- ¾ teaspoon crushed red pepper flakes
- 6 cloves of garlic crushed and peeled
- ½ teaspoon sea salt
- 2 15.5 oz cans cannellini beans or 3 cups cooked beans
- ⅓ cup dry white wine optional
- Twist of black pepper
- ½ teaspoon nutmeg
- Juice from ½ of a lemon
- Cashew parm to serve
- Crusty bread for dipping
Instructions
- In a large pot, heat olive oil over medium heat with rosemary and red pepper flakes. Add crushed garlic and salt; let it brown slightly, about 5 minutes.
- Add one can of white beans WITH bean liquid and rinse the other can and add WITHOUT the liquid. If you're using home cooked beans, add all three cups of beans along with ½ cup water to make up for this. Add white wine if using.
- Lower heat to a simmer and let beans cook until slightly thickened, about 8 minutes. Remove rosemary sprigs and set aside for garnishing later. Use a fork to mash some of the beans down, and season with black pepper and nutmeg.
- Remove from the heat and taste to see if you need a bit more salt (you likely will if you used homemade beans).
- Add lemon juice. To serve, top with cashew parm, red pepper flakes, olive oil, and lemon juice. Crusty bread for dipping is a must.
Video
Notes
Royal corona beans or white lima beans will work in place of cannellini beans.
This recipe can be easily doubled to feed a crowd. It can be stored in the refrigerator for up to 5 days.
Nutrition
Calories: 324.7kcal | Carbohydrates: 34.9g | Protein: 11.7g | Fat: 14.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 12.8g | Sodium: 772mg | Fiber: 7.6g | Sugar: 0.6g
