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
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.1 large onion
- 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.1/2 cup olive oil, 8 garlic cloves, 1 tablespoon minced fresh rosemary, 1/2 teaspoon red pepper flakes, 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.2 15 oz cans cannellini beans, drained and rinsed, 3 plum tomatoes
- 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.the zest of 1 lemon, 1 cup chopped fresh parsley leaves
- Garnish with more parsley, olive oil, and red pepper flakes, if desired. Serve with Italian bread.1 loaf Italian bread
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!