Creamy White Bean & Rosemary Braise with Garlic Toast
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 4 clovegarlic
- 2 15-ounce cancanned white beans (cannellini or great northern)
- 1½ cupchicken broth
- 2 sprigfresh rosemary
- 1bay leaf
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
- 4 slicecrusty bread (sourdough or ciabatta)
- 2 tablespoonbutter
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 5 cloves garlic total (4 for the braise, 1 for the butter).
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until softened and golden, about 6 minutes.
- 02
Stir in minced garlic and cook for 30 seconds until fragrant.
- 03
Pour in drained and rinsed white beans, chicken broth, rosemary sprigs, and bay leaf. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 10 minutes to marry the flavors.
- 04
Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
- 05
While the beans simmer, make garlic toast: mash together softened butter and 1 minced garlic clove. Brush mixture onto bread slices, then toast in a skillet over medium heat with remaining 1 tablespoon olive oil until golden and crisp on both sides, about 2 minutes per side.
- 06
Remove rosemary sprigs and bay leaf from the braise. Ladle into bowls and serve hot with garlic toast alongside.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika with the beans. A squeeze of fresh lemon juice brightens the finish. If you like heat, increase red pepper flakes to 1/2 teaspoon or finish with a drizzle of hot sauce.
Make ahead: prepare the braise through step 3, cool, and refrigerate for up to 2 days. Reheat gently on the stovetop. The beans taste even better the next day as flavors deepen. Crusty bread is essential — it soaks up the silky broth beautifully.