Roasted White Beans with Garlic

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained white beans dry with a clean kitchen towel to remove excess moisture, which helps them crisp up nicely.

   Tip: Drying the beans is key to achieving a golden, crispy exterior when roasting.

2. 2

   In a large bowl, combine the dried beans with minced garlic, sun-dried tomatoes, olive oil, lemon zest, salt, pepper, and red pepper flakes. Toss everything together until the beans are evenly coated.

   Tip: Make sure the garlic is well distributed so it roasts evenly throughout.

3. 3

   Spread the bean mixture in a single layer on a rimmed baking sheet. Nestle the rosemary sprigs throughout the beans and pour the vegetable broth over the top.

   Tip: Don't overcrowd the pan; a single layer ensures better roasting and crisping.

4. 4

   Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the beans are golden brown and the edges are crispy and slightly caramelized.

   Tip: Stir around the 15-minute mark to ensure even browning on all sides.

5. 5

   Remove from the oven and discard the rosemary sprigs. Drizzle the fresh lemon juice over the roasted beans and taste for seasoning, adjusting salt and pepper as needed.

   Tip: The lemon juice brightens the flavors and adds a fresh contrast to the rich roasted garlic.

6. 6

   Transfer to a serving bowl and let cool for 2-3 minutes before serving. These beans can be enjoyed warm, at room temperature, or even chilled the next day.

   Tip: Leftovers keep well in the refrigerator for up to 3 days and make a great addition to salads or grain bowls.