White Beans Braised with Rosemary and Lemon

Instructions

1. 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. 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. 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. 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. 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.