Rosemary White Beans with Onions and Tomatoes

This recipe for Rosemary White Beans with Onions and Tomatoes has quickly become a staple in my house this winter.

It is quick to prepare, I tend to have most of these ingredients already on hand, and it is so darn comforting! It is also a one pot meal so there are less dishes to clean up when you’re done cooking and enjoying your meal!

I adapted this recipe from NYT Cooking slightly.

Ingredients:

• 1/2 cup olive oil, divided
• 1 large onion, thinly sliced
• salt, to taste
• 8 garlic cloves, thinly sliced
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon red pepper flakes
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 3 plum tomatoes, chopped (about 1 cup)
• the zest of 1 lemon
• 1 cup chopped fresh parsley leaves
• 1 loaf Italian bread, sliced

Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. When heated, add in the onions and cook, stirring occasionally, for 7 to 10 minutes, or until browned.

Reduce the heat to medium. Add in your remaining 6 tablespoons olive oil, sliced garlic, minced rosemary, red pepper flakes, and a pinch of salt.

Cook until the garlic begins to turn lightly brown around the edges, about 2 to 5 minutes.

Lower the heat to medium-low. Add in the rinsed beans, chopped tomatoes, 1/2 cup water, and 1 teaspoon salt, stirring to coat the beans in the sauce.

Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 15 minutes, or until the sauce has thickened.

Stir in the lemon zest and parsley.

Garnish with more parsley, olive oil, and red pepper flakes, if desired. Serve with Italian bread.

There is such a depth of flavor to this recipe. The combination of olive oil, garlic, onion, and rosemary turns the beans into such a beautifully tasty dish!

The bread helps sop up some of that thickened sauce. You can also spoon the mixture on top of the bread and dig in!

Print

Rosemary White Beans with Onions and Tomatoes

A vegetarian, vegan, and gluten free one-pot comfort food meal that can be made in just 30 minutes

Course Main Course

Keyword Gluten Free, One Pot Meal, Onions, Rosemary, Tomatoes, Vegan, Vegetarian, White Beans

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Kaitlin @ I Can Cook That

Ingredients

• 1/2 cup olive oil divided
• 1 large onion thinly sliced
• salt to taste
• 8 garlic cloves thinly sliced
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon red pepper flakes
• 2 15 oz cans cannellini beans, drained and rinsed
• 3 plum tomatoes chopped (about 1 cup)
• the zest of 1 lemon
• 1 cup chopped fresh parsley leaves
• 1 loaf Italian bread sliced

Instructions

• Add 2 tablespoons olive oil to a large sauté pan over medium-high heat.
• When heated, add in the onions and cook, stirring occasionally, for 7 to 10 minutes, or until browned.
• Reduce the heat to medium. Add in your remaining 6 tablespoons olive oil, sliced garlic, minced rosemary, red pepper flakes, and a pinch of salt.
• Cook until the garlic begins to turn lightly brown around the edges, about 2 to 5 minutes.
• Lower the heat to medium-low. Add in the rinsed beans, chopped tomatoes, 1/2 cup water, and 1 teaspoon salt, stirring to coat the beans in the sauce.
• Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 15 minutes, or until the sauce has thickened.
• Stir in the lemon zest and parsley.
• Garnish with more parsley, olive oil, and red pepper flakes, if desired. Serve with Italian bread.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

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