NYT Rosemary White Beans With Frizzled Onions and Tomato

on

 Less beans and more of all of the other stuff. 

INGREDIENTS

Yield: 3 to 4 servings - I found it had many more servings.
  • ½cup extra-virgin olive oil
  • 1large white onion, halved and thinly sliced into half moons
  • Fine sea salt
  • 6garlic cloves, thinly sliced
  • 2teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary
  • ¼teaspoon red-pepper flakes, more for serving
  • 2(15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed
  • 1cup chopped tomatoes, fresh or canned
  • 1½teaspoons finely grated lemon zest
  • 1cup chopped fresh parsley leaves and tender stems, more for garnish

PREPARATION

  1. Step 1

    In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.

  2. Step 2

    Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.

  3. Step 3

    Add beans, chopped tomatoes, ½ cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.

  4. Step 4

    Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.

Recipe originally from: https://cooking.nytimes.com/recipes/1023775-rosemary-white-beans-with-frizzled-onions-and-tomato?smid=ck-recipe-iOS-share

Comments

Post a Comment