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Rosemary White Beans with Onions and Tomatoes
Kaitlin @ I Can Cook That
A vegetarian, vegan, and gluten free one-pot comfort food meal that can be made in just 30 minutes
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Servings
4
servings
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
!
Keyword
Gluten Free, One Pot Meal, Onions, Rosemary, Tomatoes, Vegan, Vegetarian, White Beans