Sara Kate Gillingham-Ryan's Rosemary White Beans with Fontina

Name: Sara Kate Gillingham-Ryan's Rosemary White Beans with Fontina
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 237 milliliters dried cannellini beans; 113 grams fontina cheese, shredded; 2 sprigs fresh rosemary, plus 1 1/2 teaspoons finely chopped rosemary; 3 large cloves garlic, unpeeled; 2 Tbsps extra-virgin olive oil; 4 servings Sea salt and freshly ground pepper

Sara Kate Gillingham-Ryan's Rosemary White Beans with Fontina might be just the main course you are searching for. One portion of this dish contains about 19g of protein, 16g of fat, and a total of 344 calories. This recipe serves 4. A mixture of bay leaves, rosemary, fontina cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes roughly 7 hours. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Pick over the beans and remove any grit, small pebbles, or misshapen beans.

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Beans

Put the beans in a colander, rinse under cold running water, and let drain thoroughly.

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Beans

Water

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Colander

Transfer the beans to a bowl and add tepid water to cover by 1 inch.

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Beans

Water

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Bowl

Let soak at room temperature for at least 6 hours or up to overnight.

Drain the beans, rinse, and drain again. Put in a large saucepan and add fresh cold water to cover by 1 inch.

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Beans

Water

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Sauce Pan

Add the garlic, rosemary sprigs, bay leaves, and olive oil. Bring to a boil over high heat, then reduce the heat to maintain a low but steady simmer. Cover partially and cook until the beans are tender but not mealy, about 45 minutes.

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Bay Leaves

Olive Oil

Rosemary

Garlic

Beans

Pour off any excess cooking liquid from the beans.

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Beans

Remove and discard the rosemary sprigs and bay leaves. (If any rosemary leaves have fallen off the stems during cooking, you can leave them in the beans.) Squeeze the cooked garlic cloves from their skins into the beans. Stir in about three-fourths of the cheese and the chopped rosemary and season with salt and pepper.

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Rosemary

Salt And Pepper