Our little homestead was rocked with a wicked case of the flu, and we are all just recovering, which is why I haven't been active in the last few days. Hate when regular life gets on the way of my blogging!
Since I'm eating these for lunch today, I wanted to share this fast, easy and delicious recipe. I am always trying to incorporate a more vegetarian approach to eating in our home, and since the Mister is a die hard meat lover, I have to get creative. I also have a five year old that doesn't eat anything that's not cereal or fruit these days - but she eats these.
First of all, if you don't have rosemary growing around or in your home - go get a plant and plant one. I started off with three teensy plants growing in one of our front garden beds, and in our rocky clay-heavy soil, it thrived. I now have a certified rosemary hedge right next to our front door that smells amazing and provides us with all the fresh rosemary we could possibly want.
Rosemary is known as an aide for memory, and has antiseptic properties as well. In ancient Greece, students used to braid rosemary into their hair to help them to remember their lessons. And it is traditionally placed on grave sites for remembrance.
I came up with this recipe as a protein boost alongside veggie dishes, but it's pretty yummy in its own right.
Rinse and drain 1 large can of cannellini beans in a colander.
In a large skillet, heat 2 Tb olive oil over medium-low heat. Add beans and 2 cloves of crushed garlic, and fresh snipped rosemary to taste (I usually use around 2 Tb).
Add salt, freshly ground pepper, and 1/3 c good white wine (*Don't forget to thoroughly test the wine beforehand*) :-) Cook over medium low heat until slightly crispy and brown on the outside, but tender; approximately 5 minutes. Serve warm.