recipes from the escobosa kitchens
Ingredients for about 2 people
- 1 can cannelini beans, rinsed and drained
- ½ bunch rosemary
- 1 small onion, thinly sliced
- olive oil
- Heat the olive oil in a sauté pan on medium-high heat.
- Add the onion. Make sure all slices separate by breaking them apart with a wooden spoon.
- Add as much rosemary as you like. Beware that rosemary is quite powerful so only add as much as you know you like. If you want the essence of the rosemary without having to eat it, lay a sprig down in the middle of the pan without pulling the leaves off of it. You can then remove the sprig before serving. In this case, the rosemary taste will be milder.
- Stir every few minutes while the onions sweat and then just start to brown.
- Add the cannelini beans. At this point, all stirring should be done with the handle of the wooden spoon and very gently as any forceful stirring will break up the beans.
- When the beans start to brown on the outsides, remove from the heat. It's a personal preference how long you would like to leave the beans on there. The longer they cook the more mushy on the inside and crunchy on the outside. The shorter they cook the milder the flavor of the dish.
- Add a splash of good olive oil and a sprig of rosemary on top and serve.