Cannellini Beans with Rosemary and Garlic

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• Cannellini Beans with Rosemary and Garlic

• 16 ounces dried cannellini beans (about 6 cups cooked)
• Cook beans according to package directions. Reserve in a bowl.
• 1 tablespoon olive oil
• Heat oil in a small sauce pan.
• ½ medium onion, finely diced
• Sauté the onion lightly in the olive oil over medium heat until the onions are soft and translucent, about 3-4 minutes.
• 2 medium cloves garlic, minced
• 2 tablespoons fresh rosemary, minced
• Add garlic and rosemary to pan and sauté until fragrant, about 2 minutes.
• reserved beans
• 2 tablespoons white miso
• Add to pan. Stir well to combine and cook until boiling, about 2 to 3 minutes.
• ½ cup white wine (or substitute vegetable or chicken broth)
• Add wine (or broth) to pan. Stir well. Reduce heat and simmer until liquid has cooked down, about 5 to 10 minutes.
• 1 teaspoon sea salt, or to taste
• ½ teaspoon pepper, or to taste
• Add salt and pepper; taste and adjust seasonings accordingly before serving.

• 16 ounces dried cannellini beans (about 6 cups cooked)
• 1 tablespoon olive oil
• ½ medium onion, finely diced
• 2 medium cloves garlic, minced
• 2 tablespoons fresh rosemary, minced
• reserved beans
• 2 tablespoons white miso
• ½ cup white wine (or substitute vegetable or chicken broth)
• 1 teaspoon sea salt, or to taste
• ½ teaspoon pepper, or to taste

1. Cook beans according to package directions. Reserve in a bowl.
2. Heat oil in a small sauce pan.
3. Sauté the onion lightly in the olive oil over medium heat until the onions are soft and translucent, about 3-4 minutes.
4. Add garlic and rosemary to pan and sauté until fragrant, about 2 minutes.
5. Add to pan. Stir well to combine and cook until boiling, about 2 to 3 minutes.
6. Add wine (or broth) to pan. Stir well. Reduce heat and simmer until liquid has cooked down, about 5 to 10 minutes.
7. Add salt and pepper; taste and adjust seasonings accordingly before serving.