Rosemary White Beans With Frizzled Onions and Tomato
Published January 3, 2023
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup extra-virgin olive oil
1 large white onion, halved and thinly sliced into half moons
Fine sea salt
6 garlic cloves, thinly sliced
2 teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary
¼ teaspoon 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
1 cup chopped tomatoes, fresh or canned
1 ½ teaspoons finely grated lemon zest
1 cup chopped fresh parsley leaves and tender stems, more for garnish
Nutritional analysis per serving (3 to 4 servings)
53 grams carbs; 516 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 12 grams fiber; 779 milligrams sodium; 17 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
I start my version of this with a few salted anchovies in the initial step - they will disintegrate and add extra depth/umami, as well as replacing the salt added later in this recipe.
This recipe sounds delicious. But I wonder if it is necessary to use a half cup of olive oil for 3 to 4 servings? I make similar dishes all the time but with at the most 2 T of oil (plus more beans) and they feed 6-8.
If the brand of canned beans is as important as Melissa Clark says, what are some recommended brands?
Very tasty, especially for the fairly low effort required. We made 1.5x the amount and it fed three adults and two small children with no leftovers.
I threw in some leftover shredded pork... and then I ate too much.
Very, very good. Used much less olive oil, substituted chicken stock for water, and added a splash of Sherry vinegar at the end.