Tuscan White Beans, with Extra Virgin Olive OIl and Garlic
Simple and easy vegetarian main dish or side dish! Delicious subtle flavor. Accompany with some asparagus and a salad!
Recipe from Diane Phillips, Cook's Wares Cooking Class, "Discover the Cheeses and Olive Oils of Italy", April 2014
- 1/2 to 3/4 cup extra virgin olive oil
- 6 garlic cloves, sliced
- 2 tablespoons fresh rosemary, finely chopped (or thyme or sage)
- 4- 14.5 ounce cans small white beans, rinsed and drained
In a large skillet, or Dutch Oven, heat 1/2 cup of the oil and sauté the garlic and rosemary for 1 minute.
Add the beans, and simmer the beans for 20 minutes, stirring to prevent sticking.
Serve the beans warm, or at room temperature.
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