Gluten Free White Beans with Rosemary
Creamy, herb-scented, and deeply satisfying, this white bean dish is the kind of simple weeknight staple that feels far more impressive than the effort involved. Thinly sliced garlic and fresh rosemary bloom in olive oil until golden and fragrant, setting the flavor foundation before the cannellini beans even hit the pan. A splash of chicken broth and a technique of gently mashing some of the beans against the skillet creates a naturally thick, velvety texture — no flour, no thickeners, no workarounds needed. That's the beauty here: the dish is inherently free of gluten by nature of its ingredients, so there's no substituting or compromising on taste. A bright finish of fresh lemon juice and a drizzle of olive oil lifts everything and keeps it from feeling heavy. Serve it as a side for four or pile it onto a bowl with your favorite grain for something more substantial. Fresh parsley scattered on top adds a little color and a clean, herby note that ties the whole thing together.
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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.
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