Cannellini Beans with Rosemary

I’m always looking for quick weeknight dinners because as much as I would like to be able to spend time everyday in the kitchen that’s just not a realistic option for me. Canned beans are my go to starting place for super quick side dishes or even simple dinners. These are seasoned with one of my favorite herbs, rosemary. I just love the aroma that permeates through our home when I cook with it. I also love the depth of flavor that it gives dishes making it seem as though it simmered for hours. What I don’t love is having to chew through all those little leaves. When I use fresh rosemary I put in the whole sprig and then take it out before serving. When using dried rosemary, as in this recipe, I use my mortar and pestle to grind up the leaves into a fine powder. Not only does it eliminate the need to have to chew the leaves, but I think it also “wakes up” the dried herb so to speak and releases all the flavor. All you need is some crusty bread or serve these over rice to change this simple side into a simple hearty dinner.


Cannellini Beans with Rosemary

Serves 2-4


1 T olive oil
1/3 red onion, finely diced
1/2 tsp dried rosemary
3 cloves garlic
1/2 tsp coarse salt
1 can Cannellini beans, drained and rinsed
1 cup chicken stock, low sodium
Parmesan cheese for serving


Using a mortar and pestle grind the rosemary into a fine powder, then add garlic and salt and combine into a paste.

cannellini-beans-1Heat oil in a medium saucepan. Add onion and cook until translucent. Add the rosemary-garlic mixture and cook until fragrant.

cannellini-beans-2Add chicken stock and beans and simmer for about 15-20 minutes until the sauce thickens. Serve with freshly grated Parmesan cheese.