Cannellini Beans with Rosemary and Garlic

Cannellini Beans with Rosemary and Garlic

This recipe was reverse engineered from our favorite side dish at Zoë's Kitchen in Potomac, MD. Fresh rosemary plays off of the rich, deep flavor of the beans and miso to create a hearty and satisfying side dish.
  • Prep: 30 min
  • Cook: 1 hour 15 min
  • Total: 1 hour 45 min
  • Serves 8
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.
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