Rosemary White Beans With Frizzled Onions and Tomato Recipe (2024)

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NS

This recipe sounds delicious. But I wonder if it is necessary to use a half cup of olive oil for 3 to 4 servings? I make similar dishes all the time but with at the most 2 T of oil (plus more beans) and they feed 6-8.

mike in nashville

I start my version of this with a few salted anchovies in the initial step - they will disintegrate and add extra depth/umami, as well as replacing the salt added later in this recipe.

Roberto

Many recipes call for draining and rinsing canned beans. I’ve actually read the labels on several brands and types of beans and I see: beans, water, salt. No preservatives. I’ve tasted said beans and they are not too salty. Why rinse off the salt and then add it back in later? Finally, the beans have soaked in their liquid for months and are suffused with whatever is in the liquid. Rinsing the outside of the beans doesn’t rinse the inside of the beans. Rinsing doesn’t detoxify the beans.

jerseylocavore

I like Bush's Cannellini. They're recommended by Cook's Illustrated.

Plantace

Another success, and adaptable to be sure. I sliced and fried 2 small to medium onions (I'm still waiting for volume or weight measurements rather than "large" onion or whatever.) I only opened 1- 14 oz can of cannelini, and matched it with a can of diced tomatoes, which I added juice and all instead of water. A sprinkle of red pepper flakes is definitely called for. This was really good!

Edith

The reason recipes with canned beans always start with rinsing is that the liquid is full of sodium and preservatives. When I cook my own beans I use the water as a soup base but the liquid in the cans should be discarded.

Mary Ann

I made the recipe using Great Northern beans (drained and rinsed) and a 14.5 oz can of roasted diced tomatoes, and threw in a leaf of curly leaf kale (chopped) with the braise, to up the nutrition profile a smidge. Next time, I may add a teaspoon of white miso while sautéing the garlic, to boost the umami flavors. As it was, however, this recipe is a keeper! As vegans, my husband and I thank you for this easy, quick, pantry-friendly, delicious addition to our weeknight repertoire.

Tessa

You can reserve half the onions and use them for garnish...or you can keep all the onions in the dish and break out the French fried onions to garnish the finished beans.

crumble grimble

works with any kind of bean actually. and you can totally improvise with the spices. the best cooking, unless you're working in a restaurant where they want everything to taste and look the same every time, is about mastering basic techniques, and then having fun with the improv. baking not so much. everyone knows about chick peas and hummus, but they're also wonderful for those improvised soups and stews.

Mary

To answer the question on brands of beans. While I sometimes use Cento, my hands down favorite brand is Goya because they are a bit firmer and stand up to a longer cooking time.

Edward Baker

For years I´ve done something roughly similar with canned garbanzos, to which I add a handful or two of baby spinach. Nice dish.

William Wroblicka

In a dish like this I don't bother to drain and rinse the beans. The liquid they're packed in has a lot of flavor! I would, however, probably reduce or even omit the additional salt.

Hortense

I tried this but instead of starting with olive oil I fried up a couple slices of bacon and used the fat, then incorporated the bacon back into the beans afterwards, ate it all smushed on toasted crusty bread. Very excellent.

Richard

This recipe's author says 1/2 cup of olive oil. Obviously the author thinks it's necessary. If you don't agree, use less olive oil.

Jordan

I added toasted pine nuts at the end, was an excellent addition!

Elizabeth

Accidentally fried instead of frizzled the onions. Still turned out great!

Jutta

Very tasty dish. I used Goya brand which I favor - 1 can cannellini and 1 can butter bean because that's what I had in my pantry and actually made for a more attractive dish. Also used up some fresh tomatoes starting to wrinkle - grape sized chopped. Healthy & fresh - parsley and lemon zest add brightness and it has a little kick. Just served with some fire-grilled sour dough for soaking up sauce. For 4 I may try a fried egg or a simply grilled fish or chicken on top.

Karen

I used butter beans and added already-cooked chicken sausage (that I sautéed and browned before adding at the end)

Barb

I made this with less olive oil as some have mentioned and added spinach at the end. It was delightful.

Lindsey

Made recipe as directed but felt like the flavors didn't meld and it was missing something. Lemon zest really overpowered the rest of the flavors for me

DM

The reserved onion garnish is very popular with my family. And I make lots more onions than the recipe calls for and there are never enough. And I don't short the olive oil.

Elizabeth

Simple. Quick. Hearty. Delicious! Was short on rosemary so added 1tsp chopped fresh sage. Used butter beans and will make again! Great winter staple from the pantry.

Nic

Following suggestions from the comments, I used canned fire-roasted tomatoes and topped the dish with french-fried onions instead of removing and reserving some of the sauteed onions. Delicious!

Isabelle

These beans are incredible! I highly recommend putting the beans over a piece of toast with a crispy fried egg on top, it is the perfect meal!

Karen

I followed this recipe exactly and it was magnificent. Yes it is necessary to use the hefty amount of olive oil to get to it. I questioned it too, but just went along and I believe it would not have been anything without the OO. Use some good stuff. Had this and toasted baguette and I felt happy for a whole day. Try it!

Matt

This is one of my favorite recipes. I've made it 4x now and each time I'm amazed by how such a simple list of ingredients comes out tasting so complex, rich and delicious. I add a big handful of baby spinach during the simmer step. Devine.

CK

Canned tomatoes (with basil, garlic) too sweet. fresh might be better. agree on not draining beans. overall not tasty.

ransey

Went with what I had on hand (chick peas instead of beans. Cilantro instead of parsley) and it was SO delicious. I highly recommended you ahead and squeeze lemon juice all over it when you are done. This is a new staple for my house.

liz

These are possibly the best beans I have ever had in my life. Only change I made was reducing the oil by 3 tablespoons.

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Rosemary White Beans With Frizzled Onions and Tomato Recipe (2024)

FAQs

What are the best canned white beans to buy? ›

The best white bean is the cannellini bean—it's just so incredibly versatile thanks to its sturdy skin, cream texture, and neutral but slightly sweet flavor. And O Organics (an Albertsons brand) makes the best canned cannellini beans. They are meaty. They taste perfectly bean-y.

Do canned cannellini beans need to be cooked? ›

They are already cooked. They can be eaten out of the can, but if you want them warm, put them in a pot on the stove just until the juices come to a boil. Remove the beans with a slotted spoon. You can also add the beans to jarred spaghetti sauce as you warm it to add heft to a quick pasta dish.

Which white beans are better cannellini or Great Northern? ›

"The difference between the two rests primarily with the heartiness of the cannellini over the northern," explains Vince Hayward, the president of Camellia Brand beans. "Because of the thicker skin, and slightly bolder bean taste, the cannellini lends itself better towards soups and stews," Hayward adds.

What happens if you don't rinse canned beans? ›

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

Do I need to rinse canned white beans? ›

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

How do you make canned beans taste better? ›

You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.

What are the healthiest white beans? ›

All beans are rich in fiber, but the top-ranking variety is the navy bean, allegedly named for its popularity in the U.S. Navy in the early 20th century. These pea-sized, cream-colored beans provide 10 grams of fiber per half-cup serving.

What is the most popular white bean? ›

Some of the most popular varieties are:
  • Lima Beans: Named for the capital city of Peru, lima beans are not white themselves, but varieties like baby lima beans are. ...
  • Navy Beans: Navy beans, which have a pale ivory or white color, are the smallest of various white beans.
Jun 7, 2021

Are canned white beans healthy? ›

They are an excellent source of fiber, plant-based protein, and other essential nutrients, such as folate and potassium. Despite the potential for contamination, canned beans are generally safe to consume and prove to be a convenient and nutritious alternative to dried beans.

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