Side Dish: Italy – Tuscany – Fagioli cannellini caldi al rosmarino con olio extravergine d'oliva (Warm cannellini beans with rosemary and extra‑virgin olive oil)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 (15 oz) cans (2 × 425 g) cannellini beans, drained and rinsed (or 3 cups (700 g) cooked cannellini beans)
- 3 tbsp (45 ml) extra‑virgin olive oil, plus more for drizzling
- 1 tbsp (15 ml) fresh rosemary leaves, finely chopped (or 1 tsp (1 g) dried, crushed)
- 1 large garlic clove, minced
- 1 small shallot, finely chopped (optional)
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1/2 tsp (2.5 g) fine sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped flat‑leaf parsley
- 1–2 tbsp (15–30 ml) reserved bean liquid or water (if needed to loosen)

Instructions

1. If using canned beans, drain and rinse them; if using cooked dried beans, warm briefly and drain any excess cooking liquid, reserving a little. Set beans aside.
2. Heat 2 tbsp (30 ml) extra‑virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped rosemary and cook, stirring, about 20–30 seconds until fragrant.
3. Add the minced garlic and shallot (if using) and sauté 30–45 seconds until softened and fragrant but not browned.
4. Add the drained cannellini beans and the remaining 1 tbsp (15 ml) olive oil. Gently toss to coat and cook 3–5 minutes, stirring occasionally, until beans are heated through. Smash a few beans lightly with the back of a spoon to create a little creaminess.
5. Stir in the lemon juice, salt and black pepper. If the pan seems dry, add 1–2 tbsp (15–30 ml) reserved bean liquid or water to loosen and create a silky coating. Cook 1 more minute to meld flavors.
6. Remove from heat, stir in the chopped parsley, taste and adjust seasoning. Transfer to a warm serving dish, drizzle with a little extra‑virgin olive oil, and serve warm.