white beans with onion confit
Author: 
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound dried great northern beans
  • ¼ cup olive oil
  • 2 large onions, thinly sliced in half-moons
  • 5 garlic gloves, smashed and peeled
  • 1 scant tablespoon rosemary
  • 2 tablespoons fresh basil, chiffonaded
  • salt and pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 3-4 tablespoons grated Parmesan cheese
Instructions
  1. Soak beans overnight. Drain water and rinse.
  2. Add garlic to bean pot, add new water to cover beans by 1 inch. Bring to boil, then simmer, occasionally stirring, for about 1 hour to 1½ hours. (Taste the beans to check doneness at around 50 minutes.)
  3. While beans cook, heat olive oil to shimmering. Add onions, rosemary, red pepper, and sprinkles of salt and pepper. Cover and cook over moderate high heat for about 5 minutes. Uncover and cook at moderately low heat for light caramelization, about 15 minutes longer. Set aside.
  4. Drain the beans, but reserve about 1 cup of bean water (to add later if your beans seem too dry -- I did not need any).
  5. Mix beans and onion mixture together gently to try to keep the beans intact. Stir in the Parmesan and basil. Add more salt to taste and serve warm or at room temperature.
  6. You can easily veganize this recipe with omitting the Parmesan and adjusting the salt.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/white-beans-with-onion-confit/