white beans with onion confit

white beans with onion confitThis recipe appeared in this month’s Food and Wine.  It’s got a great spicy flavor and is the pefect meal for a cold winter night.   I served this with cheese toast.

To begin, you’ll need:

  • 1/4 c. plus 2 T. olive oil
  • 2 large onions, chopped
  • 10-12 garlic cloves, chopped (i just used an entire head- it had about 10 regular sized cloves and one smaller one)
  • 1 T. chopped rosemary
  • 1/4 t. crushed red pepper
  • salt and pepper to taste
  • 2 (15 oz.) cans of cannellini (white kidney) beans, drained and rinsed
  • 2 T. chopped parsley
  • 1 c. water
  • 1/4 c. grated Parmigiana-Reggiano cheese

Start by heating the olive oil in a large saucepan over medium heat.  Add the onions, garlic, rosemary, crushed red pepper, salt, and pepper.  Cover and cook over medium-high heat stirring occasionally, for about 5-7 minutes.  Uncover and reduce heat to medium-low.   Continue cooking with occasional stirring for about 15 minutes, until the onions have lightly carmelized.   Add in the beans, parsley, and water.  Stir and simmer for about 10 minutes.  Stir in the cheese and adjust seasonings with salt and pepper.  I added a little fresh grated cheese and chopped parsley to the top.  Enjoy!

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