Eosinophilic Esophagitis Friendly Gluten Free White Beans with Rosemary
Total time30 min
Prep time10 min
Cook time20 min
4.6(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ½ cup chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the garlic, rosemary sprigs, and red pepper flakes and cook, stirring frequently, until the garlic is softened and just golden at the edges, about 2–3 minutes. Watch closely, as the garlic can brown quickly.
- 2
Add the drained cannellini beans and chicken broth to the skillet. Stir to combine, then season with the salt and black pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!