White Beans With Carrots and Roasted Garlic
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon olive oil
- 1small onion, peeled and finely chopped
- 2cloves garlic, peeled and minced
- 1cup Great Northern beans, soaked overnight and drained
- 7cups water
- 1large sprig fresh rosemary
- 2large sprigs fresh thyme
- 1½cups carrots, peeled and cut into ½-inch cubes
- 8cloves roasted garlic, peeled
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
130 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 6 grams protein; 875 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
- Step 2
Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.
Private Notes
Comments
This recipe’s proportions do not seem right. 7 cups of water for one cup of soaked beans? Did you mean one pound? Ended up watery and a sad waste of the garlic I roasted, which barely flavored the final dish at all... would’ve been much better on a loaf of good bread.
Agree with prior reviewer. Followed the recipe EXACTLY. Everything was too mushy. I would use vegetable broth instead of water and cut the water by 1/2. Would use an equal amount of beans to carrots or even reverse the quantities - increase the beans to carrot ratio. Maybe add some lemon juice at the end after drained to add a bit of acidity. Would also consider adding some arugula at the end - before draining - for a few minutes just to add a bit of color to the final dish.
This recipe’s proportions do not seem right. 7 cups of water for one cup of soaked beans? Did you mean one pound? Ended up watery and a sad waste of the garlic I roasted, which barely flavored the final dish at all... would’ve been much better on a loaf of good bread.
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