Cannellini Beans with Roasted Peppers and Rosemary Olive Oil
- 8 to 10 servings
- 25 min
To prepare beans: bring water and beans to a boil in a 4-quart saucepan over medium-high heat. Boil 2 minutes. Remove from heat and let stand for one hour.
(Beans can also be soaked at room temperature overnight.) Drain beans and set aside.
Heat 3 tablespoons olive oil in large, heavy saucepan or Dutch oven over medium-high heat. Sir in onion, carrot and celery and cook for 3 to 5 minutes, or until softened.
Add rosemary and garlic and continue cooking for 2 minutes. Add drained beans and chicken broth. Stir well and bring to a boil.
Reduce heat to very low, cover and cook for 1 to 2 hours, stirring occasionally until beans are tender and liquid is thickened.
For garnish: combine roasted red pepper, olives, lemon juice, salt, pepper and parsley in a small bowl and set aside. Heat olive oil, rosemary and garlic in a saucepan over low heat.
Heat for 2 minutes, then turn heat off and allow mixture to cool to room temperature. Strain oil into a small dish, discarding garlic and rosemary pieces.
To serve, ladle a serving of beans into each bowl, drizzle with rosemary olive oil and top with a spoonful of the peppers and olives.