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      Title: Rosemary White Beans With 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 Fresh rosemary; minced -OR-
    1/2 ts Dried rosemary
    1/4 ts Red-pepper flakes; more for
           - serving
     30 oz White beans (2 cans); canned
           - with salt, drained, rinsed
      1 c  Tomatoes; chopped
  1 1/2 ts Lemon zest; fine grated
      1 c  Fresh parsley leaves &
           - tender stems; chopped,
           - more for garnish

  In a large skillet, heat 2 tb 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 tb oil, 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 ts 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.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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