Instructions

Follow the steps and taste along the way.

1. Prepare the beans

   Drain the beans, rinse them with cold water, and let them drain well. Chop the onion and garlic, and mince the rosemary.

   

2. Sauté the onion

   Heat the olive oil in a wide pot over medium heat. Add the onion and 1 g of salt. Cook for 6–7 minutes, stirring occasionally, until softened and beginning to turn golden around the edges.

   

3. Add the garlic and rosemary

   Stir in the garlic and rosemary and cook for 30 seconds, just until fragrant. Do not let the garlic brown.

   

4. Braise the beans until creamy

   Add the beans, broth, remaining 2 g of salt, and black pepper. Bring to a gentle boil, then simmer uncovered over low heat for 12–15 minutes. Stir occasionally. Press about one-quarter of the beans against the side of the pot with a wooden spoon to thicken the sauce, leaving the remaining beans whole.

   

5. Finish with lemon

   Remove the pot from the heat and stir in the lemon juice. Taste; the result should be lightly tangy, appropriately salted, and creamy, with the beans still whole. Serve warm.