Vegan Gluten Free White Beans with Rosemary
Total time30 min
Prep time10 min
Cook time20 min
4.6(7)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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