What we had for dinner last night...

Rosemary White Beans with Parmesan

Although this is usually served as a side dish in our family, it can easily be the main course in a vegetarian dinner with a green salad on the side. I love to use dried heirloom beans, because there is a huge variety in size and texture, but if you are in a rush you could use 2 cans of beans, drained and rinsed. We often use large lima beans (I detest frozen/fresh lima beans, but dried cook up to like a baked potato consistency!), hutterite, cannellini, or great northern beans for this dish. Be advised that because of the 4 hour soak and 2 hour cooking time, this dish must be started around noon to cook for dinner, but it is not like you are cooking the whole time! Serves 4.


2 cups dried white beans, rinsed, picked through for stones, and soaked in cool water for 4 hours or more
1 Tb. chopped fresh rosemary, or to taste
2 Tb. butter
½ c. chicken broth or water
Salt and pepper
Good quality parmesan, grated, to taste


Drain soaked beans, and rinse. Place in sauce pan and cover with water. Bring to boil and then turn down to simmer. Cook for about 2 hours, or until just starting to fall apart. Drain, return to pan and add butter, rosemary salt and pepper, and enough broth to make the beans hold together, almost like a very dry and chunky mashed potatoes. You may have to smash some of the beans with the back of your spoon to get it to desired consistency— there is no wrong way to do this, sometimes we leave them more whole, sometimes they are more smashed and creamy. Either add parmesan to whole pot, or serve with parmesan on top if Matt is eating with you and would prefer not to have parmesan.