Beans have a lot going for them. They are nutritious, inexpensive and easy to make ,but somehow they are not very popular here in the U.S. They are slowly getting more popularity these days as people look for ways to shorten their grocery bills without compromising on nutrition. If cooking beans from scratch sounds daunting, think about this: if you can make pot roasts, then making beans isn't much different. It's actually easier.
I grew up eating beans as they are a staple of Brazilian cooking, and for that I am so very grateful. Black beans are probably the most common type of beans found on Brazilian's tables, but today I am sharing a recipe for white beans. I call them aromatic beans because they are cooked along with fresh rosemary, cloves and plenty of onions and garlic. It smells and tastes wonderful.
This is a vegetarian recipe, but you can add some meat to it if you like. Maybe a piece bacon ,pork or beef or a combinations. This recipe makes a lot of beans and I like to freeze leftovers on freezer bags in individual portions. I like eating these beans with some brown rice alongside and salad. It can be a side dish for meats and it's also delicious by itself with a chunk of good country bread.
Just add water and walk away...It's that simple.
White Beans with Rosemary Recipe:
serves 6 - 8
You will need:
1 lb white beans, any type you like
3 large onions, peeled
6 whole cloves
3 garlic cloves, chopped
3 carrots, peeled and sliced
2 tomatoes, peeled, seeded and chopped
2 tablespoons of fresh rosemary, chopped
salt and pepper to taste
Preparing the beans:
Pick the beans and remove any pebbles, broken beans and any visible dirt. Rinse well under running water and place it in a large bowl. Top it with water by 2 inches and let it soak overnight (6 - 8 hours).
Cooking the beans:
Press the cloves into one of the onions until they stick and chop the remaining two onions. Place the beans with water enough to cover them (you can use the same soaking water as long as the beans were well rinsed in advance), add all the onions, garlic, carrots, tomatoes and rosemary. Add salt and pepper to taste (I usually start with 1 1/2 teaspoons of salt and increase it if necessary). Bring it to a boil, reduce the heat and simmer it until beans are tender, about 1 to 1 1/2 hours. Time will depend on the quality of the beans and how young (or old) they are. Old beans take longer to cook.
If you like a thicker sauce, scoop out some beans (about one ladle full) and mash them with a fork. Return it to the pot and cook it for a while longer until desired consistency is achieved.