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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Rosemary White Beans w/Frizzled Onions & Tomato   
    Categories: Beans, Vegetables, Herbs, Citrus   
         Yield: 3 servings   
       
       1/2 c  Extra-virgin olive oil   
         1 lg White onion; halved, thin   
              - sliced in half moons   
              Fine sea salt   
         6 cl Garlic; thin sliced   
         2 ts Minced fresh rosemary   
              +=ORR=+   
       1/2 ts Dried rosemary   
       1/4 ts Red-pepper flakes; more for   
              - serving   
        30 oz (2 cans) white beans; canned   
              - with salt, drained, rinsed   
         1 c  Chopped tomatoes   
     1 1/2 ts Fine grated lemon zest   
         1 c  Chopped fresh parsley leaves   
              - & tender stems; more for   
              - garnish   
       
     In a large skillet, heat 2 tablespoons oil until it   
     shimmers over medium-high heat. Add onion and cook,   
     stirring occasionally, until well browned all over, 7 to   
     10 minutes. Reduce heat to medium, transfer half of the   
     onions to a plate and season lightly with salt.   
        
     Add remaining 6 tablespoons oil, the garlic, rosemary,   
     red-pepper flakes and a pinch of salt to the onions in   
     the skillet. Cook until garlic is pale gold at the edges   
     (don’t let the garlic turn brown), 2 to 5 minutes.   
        
     Add beans, chopped tomatoes, 1/2 cup of water and 1   
     teaspoon salt to skillet; stir until beans are well   
     coated with sauce. Bring to a simmer over medium-low   
     heat and cook until broth thickens, stirring   
     occasionally, about 10 to 15 minutes.   
        
     Stir in lemon zest and parsley, and taste, adding more   
     salt if needed. Garnish with reserved onions, more   
     parsley, olive oil and red-pepper flakes, if you’d like.   
     The beans thicken as they cool, but you can add more   
     water to make them brothier if you like.   
        
     By: Melissa Clark   
        
     Yield: 3 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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