Reviews Add Rating & Review 117 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 24 1 star values: 9
Back to Stewed White Beans with Tomatoes and Rosemary All Reviews for Stewed White Beans with Tomatoes and Rosemary - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Stewed White Beans with Tomatoes and Rosemary Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained 1 onion, 1 half finely chopped (1/2 cup) 1 carrot, cut crosswise into thirds 1 celery stalk, cut crosswise into thirds 1 dried bay leaf 1 can (28 ounces) whole plum tomatoes, with juice 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 garlic cloves, minced 1/8 teaspoon red-pepper flakes 1 sprig rosemary Coarse salt and freshly ground pepper
Cook’s Notes Beans can be refrigerated for up to 3 days.
Gallery Stewed White Beans with Tomatoes and Rosemary
Recipe Summary Servings: 8
Gallery
Stewed White Beans with Tomatoes and Rosemary
Stewed White Beans with Tomatoes and Rosemary
Stewed White Beans with Tomatoes and Rosemary
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained 1 onion, 1 half finely chopped (1/2 cup) 1 carrot, cut crosswise into thirds 1 celery stalk, cut crosswise into thirds 1 dried bay leaf 1 can (28 ounces) whole plum tomatoes, with juice 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 garlic cloves, minced 1/8 teaspoon red-pepper flakes 1 sprig rosemary Coarse salt and freshly ground pepper
Directions
Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.
Cook’s Notes Beans can be refrigerated for up to 3 days.
Cook’s Notes
Beans can be refrigerated for up to 3 days.
Reviews
Add Rating & Review 117 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 24 1 star values: 9
Reviews
Add Rating & Review 117 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 24 1 star values: 9
Add Rating & Review
117 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 24 1 star values: 9
117 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 24 1 star values: 9
117 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 24 1 star values: 9
5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 24 1 star values: 9
All Reviews for Stewed White Beans with Tomatoes and Rosemary
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stewed White Beans with Tomatoes and Rosemary
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
