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White Beans With Lemon, Garlic and Rosemary

3 sprigs fresh rosemary (three inch long)
14 cup olive oil
5 garlic cloves, peeled and smashed
1 (29 ounce) can white beans, drained, well rinsed and air dried
1 medium white onion, grated
12 cup romano cheese, grated
kosher salt
fresh ground pepper
1 lemon, juice and zest of
1 tablespoon fresh parsley, chopped


In a small pan, combine the rosemary sprigs, olive oil and garlic. Heat to a sizzle and turn off. (about 4 minutes). Let sit for at least one hour. Discard the rosemary. Process the oil, cheese, garlic, salt, pepper, lemon zest and juice. Combine the marinade with the beans and chopped parsley in a medium bowl. Cover and let marinate in the refrigerator for at least an hour or overnight. Bring to room temp before serving. Enjoy!

Source: www.food.com