Subj : Melissa Clark Top 50 - 19 To : All From : Dave Drum Date : Mon Sep 23 2024 18:06:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rosemary White Beans w/Frizzled Onions & Tomato Categories: Beans, Vegetables, Herbs, Citrus Yield: 3 servings 1/2 c Extra-virgin olive oil 1 lg White onion; halved, thin - sliced in half moons Fine sea salt 6 cl Garlic; thin sliced 2 ts Minced fresh rosemary +=ORR=+ 1/2 ts Dried rosemary 1/4 ts Red-pepper flakes; more for - serving 30 oz (2 cans) white beans; canned - with salt, drained, rinsed 1 c Chopped tomatoes 1 1/2 ts Fine grated lemon zest 1 c Chopped fresh parsley leaves - & tender stems; more for - garnish In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt. Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes. Add beans, chopped tomatoes, 1/2 cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes. Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like. By: Melissa Clark Yield: 3 to 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... 54% of all statistics are made up. No, make that 82%. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .