Rosemary White Beans with Frizzled Onions and Tomato
- Dinner
- Serves 3 to 4 servings
- Italy
- Toddler friendly
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 large white onion, halved and thinly sliced into half moons
- Fine sea salt
- 6 garlic cloves, thinly sliced
- 2 tsp minced fresh rosemary (or 1/2 tsp dried rosemary)
- 1/4 tsp red-pepper flakes, more for serving
- 2 (15-oz) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed
- 1 cup chopped tomatoes, fresh or canned
- 1 1/2 tsp finely grated lemon zest
- 1 cup chopped fresh parsley leaves and tender stems, more for garnish
Instructions
- In a large skillet, heat 2 Tb oil until it shimmers over medium-high heat. Add the onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate, and season lightly with salt. Add the remaining 6 Tb oil, the garlic, rosemary, red-pepper flakes, and a pinch of salt to the skillet. Cook until the garlic is golden (don't let it turn brown), 2 to 5 minutes. Add the beans, chopped tomatoes, 1/2 cup water, and 1 tsp salt; stir until the beans are well coated with the sauce. Bring to a simmer over medium-low heat and cook until the broth thickens, stirring occasionally, 10 to 15 minutes. Stir in the lemon zest and parsley, and taste, adding more salt if needed. Garnish with the reserved onions, olive oil, reserved parsley, and more red-pepper flakes if you'd like.
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