My husband and I saw Rachael Ray make these beans on a recent episode of 30 Minute Meals and I knew I’d have to take them for a test run. I’m always on the lookout for new bean recipes as well as recipes that utilize the herbs in our herb garden. This one uses a personal favorite herb, rosemary.
Add the fact that I absolutely, positively love myself some Rachael Ray and I knew it’d be a can’t miss.
My husband didn’t know quite what to make of the rosemary in these beans – but I think it’s the best part. He liked them but he said he’d like to try them sometime without the rosemary.
If you have the ingredients on hand, these would make an exceptional side dish for your Fourth of July meal – or any meal, for that matter.
Rachael Ray’s Red White Beans Recipe
2 tablespoons extra-virgin olive oil
1 medium to large onion, chopped
2 sprigs rosemary, leaves finely chopped
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup chicken stock
2 (15-ounce) cans cannellini beans, drained
Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.
Recipe Credit: Food Network!