White Beans with Rosemary

Serves 4 | Prep Time: 10 minutes | Total time: 40 minutes

Adapted from Madhur Jaffrey’s recipe in World Vegetarian

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Ingredients

2-15oz cans white beans

1/2 tsp crushed dried rosemary

2 shallots

1 garlic clove

2 TB extra-virgin olive oil

3½ cup water

1 TB tomato paste

1 bay leaf

¾ tsp salt

Pinch of red pepper flakes

Black pepper to taste

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Method

1. Rinse the beans. Carefully crush the rosemary to make it as close to a powder as possible. Peel and mince the shallots. Peel and mince or prepare to crush the garlic.

2. Place a large saucepan over medium heat and add the oil. When it shimmers, add the rosemary, shallot and garlic and stir until the shallot becomes slightly browned, about 3 minutes.

3. Add the tomato paste and bay leaf and stir, then add the beans, water, salt, and red pepper flakes. Bring to a boil. Cover and simmer for 30 minutes. Taste to adjust seasonings, and add black pepper if desired.

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