ROSEMARY-SCENTED WHITE BEANS

Rosemary-Scented White Beans image

Provided by Food Network

Yield 8 servings as part of the pole

Number Of Ingredients 9

2 cups dried cannellini beans, soaked overnight in 8 cups cold water
1 bay leaf
Sprigs rosemary
6 cups spring water
2 tablespoons extra-virgin olive oil
1 large onion, small dice
4 cloves garlic, minced
1/3 cup dry white wine
Sea salt and pepper to taste

Steps:

Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil. Reduce heat and cover, removing any foam that appears. Beans will soften in about 40 minutes. Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact.
While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes. Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed. Add the cooked beans and some (about 1 1/2 cups) of their broth to the onion mixture along with the additional sea salt as needed. Add another sprig of rosemary if a stronger flavor is desired. Lower the heat and cook the for about 20 more minutes. Beans should be a little juicy and soft. Add black pepper to taste. Sprinkle with fresh parsley just before serving.