Rosemary Great Northern Beans

Name: Rosemary Great Northern Beans
Prep time: 12 h
Cook time: 1 h 30 min
Total time: 13 h 30 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 pound (455 g) dried great Northern beans, soaked; 4 large garlic cloves, smashed and peeled; 2 (3- inch/7.5- cm) sprigs fresh rosemary; 1 (3 by 1- inch/7.5 by 2.5- cm) strip kombu (optional); ½ yellow onion, peeled and root end trimmed; Finely chopped fresh flat-leaf parsley leaves; 4 cups (960 ml) vegetable broth; 2 bay leaves; 1 teaspoon kosher sea salt; 1 teaspoon white pepper; Pinch ground nutmeg; 2 tablespoons dry white wine; Pinch red pepper flakes; Extra-virgin olive oil

Preparation info

Serves
6

Difficulty
Medium
Ready in
14 hr

Appears in

Pescan

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.

Ingredients

1 pound (455 g) dried great Northern beans, soaked
4 cups (

Europe
Italy
Side dish
Gluten-free
Mediterranean
Vegan

Method

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