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Cannellini Beans

with Garlic and Rosemary

Kevin Masse New York City
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Photos and recipe by @kevmasse

 

Recipe:

 

Serves 4

Recipe Adapted from Alice Waters

 

Ingredients:

½ cup Extra Virgin Olive Oil

¼ cup garlic thinly sliced

1 19 oz can Progresso Cannellini Beans drained

2 tablespoons chopped Rosemary

1 teaspoon salt

¼ teaspoon crushed red pepper

Prepared Polenta for serving

 

Method:

In a medium, heavy bottom sauce pan, heat olive oil and garlic over medium heat until garlic just begins to toast (be sure the garlic does not get too dark as it can turn bitter)

 

Add beans, Rosemary, crushed red pepper & salt - stir to combine.  Gently simmer for about 5-10 minutes until beans are heated through.


Serve in bowls, spooned over polenta



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