Cannelini Beans with Rosemary

This is another A-dedicated post.  For years, A has been eating healthy food, going to the natural food stores to pick up lunch.  When we go out for lunch, she'll always have something healthy while I usually order something deep fried.  I've often told her how her menu selections are all fodder for farting.  In retrospect, teasing A proved portentous in that I have come to (or perhaps now willing to admit) enjoy fart food, namely, beans, myself.  Bean soup, sweet beans, tempura beans, chili, edamame, refried beans . . . any kind beans (but not peas).

A few years ago, I got a new cookbook, The Splendid Table's How to Eat Supper, by Lynne Rossetto Kasper and Sally Swift.  Lynne Rossetto Kasper is the voice on Public Radio's show, The Splendid Table.  Her distinctive voice could make dirt sound tasty.  Anyway, this is about her book, not her radio show.  In the cookbook is a recipe for white beans with rosemary . . . I can't remember the exact title off-hand.  I tried making it and it was ono.  As great as it was as a side dish, its something which could be eaten as a meal in itself.  I did make a few changes to the published recipe:  kicked up the rosemary and toned down the garlic.  Lynne recommends using canned organic white beans, as she insists the flavor of organic beans surpasses non-organic.  I've only made this with canned organic beans because the only place in Hilo to get canned cannelini beans is Island Naturals.  I suppose this could be made with other types of beans, but it will change the flavor of the dish.

Being gentle with the beans will keep them whole.

click on recipe title for printable recipe

Cannelini Beans with Rosemary

(adapted from The Splendid Table's How to Eat Supper)

     1 tbsp bread crumbs

     1 1/2 tbsp parmesan cheese 

     2 garlic cloves, crushed

     1/4 tsp salt

     2 tbsp extra virgin olive oil

     1/2 tsp chopped rosemary leaves

     1 can (15 oz.) cannelini beans, drained and rinsed

     1 handful torn lettuce

Combine breadcrumbs and parmesan cheese.  Set aside (used for topping).  Heat olive oil in a small skillet.  Add garlic and salt.  Stir in rosemary.  Add beans and fold very gently.  Heat about 3 minutes.  Add lettuce and heat an additional minute.  Place in serving dish and sprinkle with topping.