Rosemary Great Northern Beans

Preparation info
  • Serves


    • Difficulty


    • Ready in

      14 hr

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

Jacq: This recipe is inspired by the delicately fragrant beans I ate when traveling through Tuscany. Not only are they great as a side dish, but they make a wonderful base for soups (just add veggies and broth) and salads like our White Bean and Celery Salad with Pesto Grilled Shrimp.



Drain and rinse the beans in a colander. Transfer the beans to a heavy pot with a lid. Pour in the vegetable broth, then add enough water so the beans are covered by 2 to 3 inches (5 to 7.5 cm). Bring to a boil over medium-high heat and skim off any foam that has risen to the surface.

Lower the heat to keep the beans at a gentle simmer. Add the onion half, garlic, kombu (if using), rose