Creamy Rosemary Scented Beans and Tomatoes

By inpatskitchen
June 25, 2013
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Author Notes:

White beans and tomatoes meet a little rosemary for a nice side for grilled or roasted meat, fowl or fish.


Makes: 4 to 6 side servings

  • 1/3 cup extra virgin olive oil
  • 1 dry pint grape tomatoes
  • 2 three inch sprigs fresh rosemary
  • 6 large cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons minced fresh rosemary leaves
  • 3 cups cooked white beans, (or two 15.5 ounce cans drained and rinsed)
  • 1/4 cup minced flat leaf parsley
  • Additional salt and pepper if needed
  1. In a large saute pan, heat the oil over medium heat. Add the tomatoes and sprigs of rosemary and saute until the tomatoes soften and start to break down. Help them along a little with the back of a wooden spoon. (This might take up to 10 minutes - take your time)
  2. Once the tomatoes break down add the minced garlic and continue to saute until the garlic softens and becomes very fragrant.
  3. Remove the sprigs of rosemary from the pan and stir in the salt, pepper and minced rosemary. Stir in the beans and heat until hot, stirring all the way. The beans will soften a bit and get a little creamy. Taste for adjusting salt and pepper.
  4. Stir in the minced parsley and serve.

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