It has been a long week and its only Thursday! We have not been home one night for a family dinner so I am excited to have everyone around the table tonight to talk about their day and week and of course answer trivia questions:)  Yes, my family plays trivia every night at the table.  It helps the conversation and keeps them at the table longer because once dinner is over everyone goes to their rooms to do homework or more importantly answer snapchats! So the longer I can keep them the longer we can hang out with them without them really thinking we are having family time. 

This is a recipe that I make all year round, but it is so comforting especially in the fall and winter.  It is easy to make and it reheats beautifully, although it does not freeze well.  I think that white beans turn gritty when they are frozen and thawed.  This is obviously a side dish, but you can take this to a party and serve it with toasted baguette slices or crackers and it is delicious. I did that recently and everyone loved it!  
Besides being a side dish and an appetizer another thing I love about this recipe is that it does not take very long to prepare and it is EASY!  
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White Beans with Rosemary and Garlic

Makes 4-6 side dish servings

2 Tablespoons olive oil 
2 Tablespoons minced shallot or onion
2 garlic cloves, minced
2 teaspoons minced rosemary
1/2 teaspoon dried oregano
2 cans cannellini beans, rinsed and drained
1 1/4 cup chicken or vegetable broth
1/2 teaspoon salt

In a medium saucepan, heat oil over medium high heat. Add shallots and cook until translucent, about 3-4 minutes.  

Add garlic, rosemary and oregano.  Cook for about 2-3 minutes or until the garlic is fragrant.

Add beans and broth and cook for about 15-20 minutes, stirring occasionally until the beans thicken up.  

Season with salt.  

* If you are making this in advance and the beans get too thick just add more broth or water. 

Needed Items