Sara Kate Gillingham-Ryan's Rosemary White Beans with Fontina
- 1 rounded cup dried cannellini beans
- 3 large cloves garlic, unpeeled
- 2 sprigs fresh rosemary, plus 1 1/2 teaspoons finely chopped rosemary
- 2 bay leaves
- 2 tablespoons extra-virgin olive oil
- 1/4 pound fontina cheese, shredded
- Sea salt and freshly ground pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Cannellini beans, dried (1 rounded cup)
- Garlic (3 large cloves)
- Rosemary, fresh (2 sprigs)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Sea salt and freshly ground pepper (1)
- Dairy
- Fontina cheese (1/4 pound)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 14, 2011 (1 year ago).
25 people saved this recipe.
