Stewed White Beans with Rosemary and Onion
0
Points®
Total time: 6 hr 50 min • Prep: 5 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Ingredients
Dry great Northern beans
1 pound(s), picked over for stones and rinsed
Kosher salt
1 Tbsp
Uncooked onion
1 medium, finely chopped
Garlic clove
2 clove(s), finely chopped
Dried rosemary
⅛ tsp
Kosher salt
1 tsp
Instructions
1
In a large pot, cover the beans with cold water to cover them by 3 inches. Stir in 1 tbsp salt. Cover and let soak at room temperature for at least 6 hours or overnight. Drain the beans and rinse the pot. Return the beans to the pot. Add the onion, garlic, rosemary, and the remaining 1 tsp salt. Add enough water to cover the beans by 2 inches and bring to a boil over high heat. Reduce heat to low. Cover and simmer, stirring occasionally, until the beans are tender, 45 minutes to 1½ hours. Serve immediately, or refrigerate or freeze the beans in an airtight container with enough of the cooking liquid to cover the beans.
2
Serving size: generous ½ cup
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