Description
Soft,
supple, Great Northern beans with lots of fresh rosemary sautéed with a
whole bulb of roasted garlic and white onion are a great addition to
any meal. They also work really well as a base for soups and stews and
are a healthy side dish you can serve all week long.
Ingredients
1 lb Great Northern beans
3 1/2 tbsp rosemary
1 bulb garlic
1 medium white onion
1 tbsp olive oil
1 tbsp salt
1/2 tbsp pepper
chicken stock to cover
3 1/2 tbsp rosemary
1 bulb garlic
1 medium white onion
1 tbsp olive oil
1 tbsp salt
1/2 tbsp pepper
chicken stock to cover
Details
Prep Time: 1 hour and 15 minutes
Cooking Time: 2 and 30 minutes
Servings: 8 servings
Cooking Time: 2 and 30 minutes
Servings: 8 servings
Instructions
Wash
and sort the beans, picking out any off looking ones. Place them in a
large pot, cover with 48 ounces of water, bring to a boil for three
minutes, remove from heat and let them sit for at least an hour. Drain
the water and set the beans aside.
While the beans are soaking roast the garlic, dice the onion, and finely mince the rosemary. After the beans have finished soaking, drain the beans, and set them aside.
Remove the garlic cloves and mince them the best you can. You want to make sure to break up the garlic cloves before adding them to the beans or you'll end up with large chunks of garlic in the dish.
In a large heavy duty pot sauté the onions and roast garlic in the olive oil. After a couple of minutes add in the rosemary and cook for another couple of minutes before adding the beans back in.
Once you've added the beans pour in enough stock to cover the beans, normally it takes around 32 ounces. Add in the salt and pepper and give everything a good stir.
Cover the pot and cook the beans on a low simmer for two to two and half hours or until the beans have reached your desired tenderness. We like to cook them until you can easily squish them with a fork, but not so much that they are falling apart.
Drain off any extra stock and serve. The beans can be served warm or cold.
While the beans are soaking roast the garlic, dice the onion, and finely mince the rosemary. After the beans have finished soaking, drain the beans, and set them aside.
Remove the garlic cloves and mince them the best you can. You want to make sure to break up the garlic cloves before adding them to the beans or you'll end up with large chunks of garlic in the dish.
In a large heavy duty pot sauté the onions and roast garlic in the olive oil. After a couple of minutes add in the rosemary and cook for another couple of minutes before adding the beans back in.
Once you've added the beans pour in enough stock to cover the beans, normally it takes around 32 ounces. Add in the salt and pepper and give everything a good stir.
Cover the pot and cook the beans on a low simmer for two to two and half hours or until the beans have reached your desired tenderness. We like to cook them until you can easily squish them with a fork, but not so much that they are falling apart.
Drain off any extra stock and serve. The beans can be served warm or cold.
Notes
A couple of notes about this recipe. The amount of stock you'll end up will vary depending on how long you let the beans sit in the water. The longer the beans soak in the water the more water they will absorb and the less stock you'll use.One nice thing about this dish is you can let the beans sit in the water a lot longer than an hour and they'll be fine. A lot of times we'll start this process when we get up in the morning and not get back to the beans until the afternoon.
