We first had these in a Greek restaurant called “Zoe’s Kitchen.” My sister figured out a way to duplicate the amazing white beans they make. These are finger-lickin good. You need a few hours to let them simmer.
4 cans white beans (great northern) drained but not rinsed
4 cloves garlic
fresh rosemary, 1-2 sprig
1/4 c. olive oil plus 2 T
salt and pepper
chicken broth, about 1 cup
I used my ceramic Dutch oven pot so I could saute, boil, and bake in the same pot. If you don’t have an oven-proof pan, you will need several different pots. Begin by drizzling the pan with the 2 T of olive oil. Saute the onion with 1/2 t salt until soft, 5 minutes. Add the pressed garlic and cook until fragrant, 1 min. Then add the unrinsed beans, chicken stock, rosemary and 1/4 c olive oil. Cook on high until bubbly. Then turn the heat way down and simmer with the lid on for a nice long time. Keep your eye on it – you may need to add more chicken broth if starts sticking to the bottom of the pan. After an hour or so, use a potato masher (or spoon) to mash some of the beans, maybe half. Season with salt and pepper. Stir, and place in a 300 degree oven for another hour or so. Enjoy with corn chips, pitas, over brown rice, or out of the bowl!