Wednesday, March 30, 2011

Soup Pot: White Beans with Rosemary and Garlic

Do you know Alice Waters? I don't know her personally, of course, but I have great admiration for Alice Waters. She started the restaurant Chez Panisse out in Berkeley, CA; she's a slow food proponent; she loves good food; she writes recipes that highlight the natural beauty and flavor of the ingredients.

I own several of her gorgeous cookbooks! They are worth owning just for the joy of paging through them. The Art of Simple Food is a particular favorite. The recipes are simple, but deep. The book is filled with practical tips, and cooking fundamentals.

This is the second time I've made White Beans with Rosemary and Garlic. It's incredibly easy, but the exquisite depth of flavor is something to savor from a humble bowl of beans. With just five ingredients, the garlic and rosemary sing out in each bite. Served alongside a nice green salad and some bread, you'll have a well-balanced, easy, delicious meal.

(from The Art of Simple Food)
Print This Recipe

1 cup dried white beans
1/4 cup extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 teaspoon coarsely chopped rosemary leaves (I used 1/2 tsp dried)

Soak the beans overnight in 4 cups of water.

Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off the 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 skillet over low heat, warm the olive oil. Add the garlic and rosemary. 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 (don't you just love that description?!).


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