Rosemary-Scented White Beans

Recipe Ingredients

2 cups	320g / 11oz	Dried cannellini beans - soaked overnight in
8 cups	1896ml	Cold water
1		Bay leaf
		Rosemary sprigs - to taste
6 cups	1422ml	Spring water
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - cut small dice (large)
4		Garlic cloves - minced
1/3 cup	78ml	Dry white wine
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil. Reduce heat and cover, removing any foam that appears. Beans will soften in about 40 minutes. Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact.

While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes. Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed. Add the cooked beans and some (about 1 1/2 cups) of their broth to the onion mixture along with the additional sea salt as needed. Add another sprig of rosemary if a stronger flavor is desired. Lower the heat and cook for about 20 more minutes. Beans should be a little juicy and soft. Add black pepper to taste. Sprinkle with fresh parsley just before serving.

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9516) - from the TV FOOD NETWORK

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