White Beans with Garlic, Lemon & Parmesan

White Beans with Garlic, Lemon & Parmesan
Photo by Scott Phillips


  • 1 3-inch sprig fresh rosemary
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup dried white beans, such as Great Northern (to yield about 3 cups cooked) or 1 29-oz. can white beans
  • ¼ cup fresh lemon juice
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1 tsp. finely grated lemon zest
  • ¼ cup extra-virgin olive oil
  • + 8 more ingredients
    • ¼ small onion
    • ¾ tsp. kosher salt
    • ¼ tsp. freshly ground black pepper
    • 1 3-inch sprig fresh rosemary
    • 3 anchovy fillets, rinsed and roughly chopped (optional, but great)
    • 3 cloves garlic, peeled and smashed
    • ¼ cup finely grated fresh Parmigiano Reggiano (about ½ oz.)
    • 1-½ tsp. kosher salt

Spread the beans on a baking sheet. Rinse the beans well, put them in a large pot, cover by 3 to 4 inches of water, add the salt, onion, and rosemary, and bring to a boil. Reduce the heat to a simmer, cover and cook until the beans are very tender but not falling apart, 45 minutes to 1-1/2 hours,...

View full recipe at Fine Cooking


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