White Beans With Onion Confit
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
4 cups
ingredients
- 1⁄4 cup plus 2 tbl extra virgin olive oil
- 2 large onions, thinly sliced
- 10 garlic cloves, thinly sliced
- 1 tablespoon rosemary, chopped
- 1⁄4 teaspoon crushed red pepper flakes
- kosher salt & freshly ground black pepper
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 2 tablespoons flat leaf parsley, chopped
- 1 cup water
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
directions
- In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes.
- Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer.
- Stir in the beans, parsley and water and simmer until stewy, about 5 minutes.
- Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.
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Reviews
-
I, too, saw this in Food and Wine, and finally prepared it according to recipe tonight ! Using cannellini beans, the step for lightly caramelizing the onion and garlic took at least 30 minutes -- knew this from previous experience. This was VERY tasty, and will serve as a tasty side for many main courses. Tonight's meal with "Recipe#135297" was very satisfying. Thanks for posting !
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