White Beans with Rosemary, Lemon and Bay

This is one of my favorite basic recipes. I use these white beans in salads with tuna, in pasta, and often as a main dish since they're almost too good to serve as a side! A couple of notes: 1) use any kind of white bean you want for thisjust be aware you may need to adjust the cooking time depending on type of bean; 2) these freeze really well, so bag up whatever you don't eat right away to have on hand later; and 3) you can use all water or any combination of water and whatever kind of broth you might havevegetable, chicken, mushroom, whateveradding broth adds flavor.

Ingredients

  • 1 pound dried white beans, soaked overnight or with a pressure cooker
  • 1/2 medium onion, peeled and cut in half lengthwise
  • 3 cloves garlic, smashed
  • 2 tablespoons rosemary, minced, divided
  • 2 bay leaves
  • 1/2 lemon
  • 6 cups water
  • sea salt, to taste
  • 1 tablespoon extra virgin olive oil

Instructions

  • Place the beans, onion, garlic, 1 tablespoon rosemary, bay leaves, lemon, water and a generous pinch of salt in a large pot. (You want the beans covered by about 1-1/2 inches of liquid, so if you need to add more, go ahead and do so.)
  • Bring to a boil. Cover, and reduce heat to low. Simmer for 45 to 90 minutes, depending on your beans. They should be tender all the way through, without losing their shape. Uncover, and let cool in their liquid.
  • Drain the beans (the liquid makes a great broth in itself!), and remove bay leaves, lemons and onion. Spoon beans into a serving dish, drizzle with olive oil, and sprinkle with remaining 1 tablespoon rosemary.
Servings: 10
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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