Ingredients
- 1 can (15oz) white beans, such as Great Northern or canelli beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1/3 cup coarsely chopped parsley
- 1/4 cup Extra-virgin olive oil
- 3 cloves garlic, peeled and smashed
- 1 3-inch sprig of fresh rosemary
- 3 anchovy fillets, coarsely chopped
- 1/4 cup freshly grated parmesan cheese
- 3/4 tsp Kosher salt
- 1/4 tsp freshly ground pepper
- 1 tsp lemon zest
- 1/4 cup lemon juice
Instructions
1
Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.
2
Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.
3
In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.
Recipe Statistics
26
Views
0
Ratings
0
Comments
Sep 2011
Added
Success
Recipe marked as cooked!
Comments (0)
No comments yet. Be the first to comment!