ROSEMARY CANNELLINI BEANS
This is easy, quick, and delicious! The fresh rosemary and garlic make the beans taste heavenly. To make this even quicker, just cook it in the microwave.
Provided by Annisette
Categories Beans
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain the beans. Place them in a saucepan with the chicken stock, garlic, and rosemary.
- Cook for about 5 minutes, or until the beans are hot.
- Drain liquid from beans.
- Add pepper and salt, to taste.
Nutrition Facts : Calories 386.6, Fat 1.2, SaturatedFat 0.3, Cholesterol 0.6, Sodium 45.4, Carbohydrate 69.4, Fiber 17.1, Sugar 1.3, Protein 26.9
WHITE BEANS WITH ROSEMARY AND GARLIC
Steps:
- Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
- Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
- In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
- Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
- Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
- Variation
- Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.
CANNELLINI BEANS WITH ROSEMARY
Make and share this Cannellini Beans With Rosemary recipe from Food.com.
Provided by Brenda.
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick skillet over medium heat, warm the oil. Add the green peppers, onion, and garlic, and saute for 4 minutes or until the peppers are soft.
- Add the beans, broth, tomatoes, orange juice, orange peel, and rosemary.
- Reduce heat to low, cover and cook for 10 minutes. Uncover, sprinkle with black pepper, and cook stirring occasionally for about 4 minutes.
Nutrition Facts : Calories 221.4, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 37, Fiber 9.4, Sugar 2, Protein 13.7
GRILLED BRATWURST WITH ROSEMARY-LEMON CANNELLINI BEANS AND GRILLED BREAD
Beans and sausage are a classic combination that I typically have during the winter months. But I wanted to find a way to serve up a lighter version that can be made on a grill during the summer. The grilled bratwurst pairs perfectly with cannellini beans cooked with red onion, rosemary and fresh lemon juice and zest. I serve this dish simply with some grilled bread rubbed with garlic for the perfect summertime meal.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat one side of a charcoal or gas grill over medium heat and leave the other side off.
- Set a small (1 1/2-quart) saucepan on the direct heat (hot) side of the grill. Add 2 tablespoons oil and heat about 1 minute. Add the onion and season with a pinch of salt. Cook the onion until they softened and begin to brown, about 5 minutes. Stir in the minced garlic, rosemary and chile paste and cook until very fragrant, about 1 minute.
- Stir in the beans, season with salt, and pour in the broth and lemon juice. Allow the mixture to come to a bare simmer, then move it to the indirect heat (cool) side of the grill. Cook the beans over indirect heat, stirring occasionally, until the broth is reduced to 1/4 to 1/3 cup, about 20 minutes.
- Lightly grease the bratwurst with 1 tablespoon olive oil. Place the sausages on the direct heat side of the grill and cook until deep grill marks appear on both sides, 2 to 3 minutes per side. Move the sausages over to the indirect heat side of the grill. (It's okay if the beans need to move closer to the direct heat side, just stir more often and remove once the broth is reduced.) Continue grilling the sausages over indirect heat until cooked through, 12 to 14 minutes. Remove the sausages from the grill and let rest about 5 minutes.
- Lightly brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill the bread over direct heat until crispy and charred in spots, 1 to 2 minutes per side. Remove and immediately rub with the whole garlic clove and season with salt.
- When the beans have finished cooking, stir in the lemon zest, parsley and salt to taste. Transfer to a serving bowl and garnish with a drizzle of olive oil and Parmesan. Top the beans with the grilled sausage and grilled bread. Serve immediately.
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