• 23's Top 50 Recipes - 09

    From Dave Drum@1:3634/12 to All on Sunday, January 07, 2024 12:49:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rosemary White Beans w/Frizzled Onions & Tomato
    Categories: Beans, Vegetables, Herbs, Citrus
    Yield: 3 servings

    1/2 c Extra-virgin olive oil
    1 lg White onion; halved, thin
    - sliced in half moons
    Fine sea salt
    6 cl Garlic; thin sliced
    2 ts Minced fresh rosemary
    1/2 ts Dried rosemary
    1/4 ts Red-pepper flakes; more for
    - serving
    30 oz (2 cans) white beans; canned
    - with salt, drained, rinsed
    1 c Chopped tomatoes
    1 1/2 ts Fine grated lemon zest
    1 c Chopped fresh parsley leaves
    - & tender stems; more for
    - garnish

    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.

    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.

    Add beans, chopped tomatoes, 1/2 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.

    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.

    By: Melissa Clark

    Yield: 3 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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