Ingredients for Rosemary White Beans
- Dried White Beans
- 4 slices bacon
- Onion
- 2 cloves garlic, minced
- 4 cups chicken stock
- 2-3 cups water (or more as needed)
- Fresh Rosemary
- Unsalted Butter
- Kosher Salt
- Fresh Ground Pepper
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How to Make Rosemary White Beans
- Rinse 1 pound dried Great Northern or Cannellini beans and cover with 8 cups cold water. Soak overnight in the refrigerator.
- Drain the soaked beans.
- In a large pot or Dutch oven, cook 4 slices bacon over medium heat until crisp, about 8-10 minutes. Remove bacon and set aside, reserving 2 tablespoons bacon fat in the pot.
- Add 1 large chopped onion to the pot and cook in the bacon fat until softened, about 8-10 minutes.
- Add 2 cloves minced garlic and cook for 1 minute until fragrant.
- Pour in 4 cups chicken stock and enough water to almost cover the beans (about 2-3 cups). Bring to a simmer.
- Add the drained beans to the pot.
- Reduce heat to medium-low, cover, and simmer until beans are tender, about 1 1/2 - 2 hours, adding more water if necessary to keep them mostly covered. Stir occasionally.
- If the liquid is too much, increase the heat slightly to reduce it to a creamy consistency. The beans should be mostly covered in a light broth.
- Stir in 2 tablespoons chopped fresh rosemary, 2 tablespoons butter, and the crumbled bacon. Season generously with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
15g
Fat
21g
Carbs
12g
