White Beans with Onion Confit
Recipe from Food & Wine

Jerry Traunfeld soaks dried white beans overnight before boiling them and stewing them with caramelized onions, garlic, Parmigiano-Reggiano cheese, and rosemary. Instead of soaking white beans, use ready-to-eat canned cannellini beans.


White Beans with Onion Confit
Joseph de Leo

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Servings: Makes 4 cups
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: Beans and Legumes, European Cuisine, Italian Cuisine, Italian Vegetable Dishes, Vegetables, Vegetarian, Vegetarian Beans and Lentils
 
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Ingredients
  • 1/4  cup
    plus 2 tablespoons extra-virgin olive oil
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  • 2 
    large onions, thinly sliced
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  • 10 
    garlic cloves, thinly sliced
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  • 1 
    scant tablespoon chopped rosemary
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  • 1/4  teaspoon
    crushed red pepper
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    Kosher salt and freshly ground pepper
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  • 2  15-ounce
    cans cannellini beans, drained and rinsed
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  • 2  tablespoons
    chopped flat-leaf parsley
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  • 1  cup
    water
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  • 1/4  cup
    freshly grated Parmigiano-Reggiano
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Directions
1.
In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper, and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley, and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

MAKE AHEAD
The cooked white beans can be refrigerated overnight.
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