White Beans with Olive Oil and Rosemary

This is one of the most economical and versatile dishes around: you can serve it as an appetizer with crusty bruschetta, as a side dish, or on top of pasta or rice for a main meal. Garlic and olive oil make it ultra heart-healthy, rosemary adds piquant flavor, and beans offer silken texture, protein, and fiber. It’s also super-fast to make.


1/8 cup olive oil
1 clove garlic, crushed
2 cups cooked large white beans
2 tablespoons fresh rosemary, chopped, or 2 teaspoons dried
Freshly-grated Parmesan, to taste (optional)

1. In a heavy-bottomed skillet, heat the olive oil over medium-low heat. Add garlic and cook, stirring, until garlic is fragrant and softened, just a couple of minutes. Do not allow garlic to brown. Add beans and rosemary and continue to cook, stirring, until heated through.

2. Sprinkle with cheese, if desired, and serve alone or on cooked pasta or rice, adding more olive oil if needed.

Serves 4.

By the Care2 Staff.


Charmaine C.
Charmaine C.3 months ago

We eat white beans often and they are wonderful prepared in this way. Thank you for the recipe.

Naomi R.
Naomi R.about a year ago


Ann M.
Ann M.1 years ago

thanks, got my lunch for tomorrow!

Terry V.
Terry V.3 years ago


Teresa Wlosowicz
Teresa W.3 years ago

A recipe to try out!

Magda M.

Easy and nutritious. Great! Instead of beans in olive oil, you can try them with freshly made tomato sauce (and optionally for meat-eaters with chorizo or other favorite kind of sausage). Yummy!

Kirsten B.
Kirsten B.3 years ago

Looks great. I'll probably try it out this weekend. Thank you for sharing it.

Danuta Watola
Danuta Watola4 years ago

Thanks for sharing.

J.L. A.
JL A.4 years ago


Donna Hamilton
Donna Hamilton4 years ago

Thanks for the recipe.