These Garlic Rosemary White Beans are such an easy but flavorful and impressive side dish that come together in less than 20 minutes. Flavored with fresh rosemary, garlic and onion, they taste like they’ve been braising all day.
Who loves easy side dishes? This one goes from can to dinner table in less than 20 minutes and is so flavorful you’d never know it was so easy to make.
We finally bought a deep freezer and we’ve been loving getting our meat delivered from Butcher Box. I don’t have to leave my house, lug it home from the grocery store, or think about what to buy. It’s great quality meat that just magically comes to my front door and goes into the freezer.
This has made it so, so easy to make dinner when I haven’t planned anything. I just pull out some chicken, steaks, pork chops or salmon in the morning to defrost!
So I’ve started coming up with an arsenal of side dishes that are pantry-friendly but still fresh and delicious tasting. All you need for these Garlic Rosemary White Beans is a can of beans, an onion and garlic, some chicken stock— and a rosemary plant in your back yard. OR you could always just use dried rosemary!
But rosemary is really one of the easiest things to grow ever, so everyone should have a little bush in their yard or kitchen. It’s a sturdy bush (meaning it won’t die over the winter or need to be replanted), drought tolerant, and requires essentially no maintenance.
We’ve had super successful plants in both California and Virginia (VERY different climates), so I’m fairly certain that unless you live in the Arctic you can grow rosemary! So worth having it fresh and on hand whenever you need it.
You can actually buy live rosemary plants on Amazon! You don’t even need to go to the store. No excuses.
I was finding that when I didn’t feel like grocery shopping or being creative I was making the same easy sides over and over. Rice or roasted sweet potatoes. And we love those, but they were getting a bit boring.
These beans are such a yummy way to change it up! I like the flavor that chicken stock gives to the beans, but if you need to keep them vegetarian or vegan you can use vegetable stock instead. If you don’t have fresh rosemary (tsk, tsk) you can use a teaspoon of dried rosemary instead. I like the purple onion for the pretty color, but any onion would work just fine.
Another benefit of these beans? Baby C is obsessed with them. She’s less enthused with meat than she used to be so the beans are a great way to get in some protein. She tried to snag them right out of my photoshoot. Ha!
- 1 (15 oz) can white beans (such as cannellini or great northern)
- 1 tbsp olive oil
- ½ red onion, minced
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ½ cup chicken or vegetable stock
- Salt & pepper, to taste
- Rinse and drain white beans; set aside.
- Heat olive oil in a large skillet or saute pan over medium heat. Add onion and saute, stirring frequently, until soft, about 5-6 minutes.
- Add garlic and rosemary and saute an additional 2-3 minutes until fragrant.
- Add beans and stock. Bring to a simmer and simmer until thickened, about 5 minutes.
- Season with salt and pepper to taste and serve warm.
Looking for more flavorful side dishes? Try this Southwestern Corn Salad or this Creamy Pesto Potato Salad!
Leave a Reply