Roasted White Beans with Garlic
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and costs practically nothing. White beans are packed with protein and fiber, making them incredibly filling and satisfying. The beauty of this recipe lies in its simplicity: you just roast everything together with garlic, rosemary, and a squeeze of lemon, and the oven does most of the work. Sun dried tomatoes add a lovely depth of flavor without any fuss. It's the kind of dish that tastes fancy enough for guests but honest and comforting enough for a solo meal.
Ella x
Ingredients
- 3 canscanned white beans(drained and rinsed)
- 8garlic cloves(minced)
- 4 tablespoonsolive oil
- 3fresh rosemary sprigs
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mlvegetable broth
- 59 mlsun-dried tomatoes(chopped)
Detail level
Instructions
- 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
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
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
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
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
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.
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