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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
+=ORR=+
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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