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Rosemary White Beans with Frizzled Onions and Tomato


½ cup extra-virgin olive oil

1 large white onion, halved and thinly sliced into half moons

Fine sea salt

6 garlic cloves, thinly sliced

2 teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary

¼ teaspoon red-pepper flakes, more for serving

2 (15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed

1 cup chopped tomatoes, fresh or canned

1 ½ teaspoons finely grated lemon zest

1 cup chopped fresh parsley leaves and tender stems, more for garnish


Step 1
In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.

Step 2
Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.

Step 3
Add beans, chopped tomatoes, ½ cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.

Step 4
Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.