Tuesday, December 1, 2009
White Beans with Garlic and Rosemary
It occurs to us as we're writing this that this recipe should begin by telling you to get some dry beans and soak them overnight and then cook them with some aromatics and never, ever use those evil canned beans (horrors!) But, are you really going to do that? You are? That's great! Oh, you'll maybe do that? Hmm, we see... Oh, you say you'll put that on your long, long list of things to do? Yeah, that's what we thought.
Let us briefly describe our life together. It includes two busy, stressful jobs, a pup who requires a lot of attention, family commitments in the form of various siblings and cousins as well as aging parents on both sides. Then there's the time we devote to each other to make sure we remain happy and the time we devote to dear friends to make sure they remain in our lives, the time we allot to hobbies - reading and photography for Anita, restoration of old cars for Brian - and the ever present maintenance of a home. Quite frankly we don't have much time left over for soaking beans.
So, if an admonition against canned beans will prevent you from making this nutritious and delicious dish, then go ahead and use canned beans. We certainly do. In fact, get yourself those cans with the pull-top lids to save the time fussing with the can opener! Now, back to our recipe...
1 Can white Cannellini beans, drained and rinsed
2 Cloves garlic, minced
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped fine *
Salt and pepper to taste
* Now, we know we've been all about the time-savings and convenience in this recipe. But, here we're going to insist on fresh rosemary. There's really no comparison between the fresh and the dry and the taste won't even be close. Besides, it doesn't really take any time to chop up some herbs, does it?
Add the olive oil to a pan along with the garlic and rosemary. Sauté until softened but not browned. Add the drained beans to the pan and stir until heated through. Season with salt and pepper and serve warm.