White Beans With Lemon, Garlic and Rosemary |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 5 |
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This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering. Ingredients:
3 sprigs fresh rosemary (three inch long) |
1/4 cup olive oil |
5 garlic cloves, peeled and smashed |
1 (29 ounce) can white beans, drained, well rinsed and air dried |
1 medium white onion, grated |
1/2 cup romano cheese, grated |
kosher salt |
fresh ground pepper |
1 lemon, juice and zest of |
1 tablespoon fresh parsley, chopped |
Directions:
1. In a small pan, combine the rosemary sprigs, olive oil and garlic.
2. Heat to a sizzle and turn off. (about 4 minutes).
3. Let sit for at least one hour.
4. Discard the rosemary.
5. Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
6. Combine the marinade with the beans and chopped parsley in a medium bowl.
7. Cover and let marinate in the refrigerator for at least an hour or overnight.
8. Bring to room temp before serving.
9. Enjoy!
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