White beans with rosemary and garlic

Makes three cups of beans


  • 1 cup dried white beans (any type, so long as they are white)
  • salt
  • 0.25 cup of extra virgin olive oil
  • 4 garlic cloves coarsely chopped
  • 1 teaspoon coarsely chopped rosemary leaves – sage is an alternative


Soak the beans overnight in four times the volume of water, train and transfer to a heavy pot. Add water to cover by two inches. Bring to the boil, lower the heat and skim off any foam. Simmer gently for two hours or so until the beans are tender. Add more water if necessary during the cooking process.

Season with salt (not before as means the skin might not cook?!

In a heavy saucepan warm over a low heat 0.25 cup of extra virgin olive oil (i.e. 0.25 the volume of the dried beans themselves). Add the garlic and the rosemary. Stir into the beans and leave to sit.


One comment

  1. Easy – soaked for only four hours or so and didn’t take two hours to soften; used sage rather than rosemary but tasted fine – probably better with rosemary though.


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