I got this recipe a while back from Food and Wine magazine. I hadn't made it in awhile because it called for cheese and I thought it wouldn't be any good without it. Wrong! I made it the other day and I'm already craving it again.
In a saucepan, heat 1/4c +2T EVOO.
Add 2 thinly sliced onions, 10 thinly sliced/chopped cloves of garlic (I used slightly less onions and garlic and it was still fine), 1 "scant" T chopped rosemary (I subbed in dried rosemary and just used less) and 1/4t crushed red pepper flake. Season with salt and pepper.
Cover and cook over med-high heat, stirring occasionally until just softened (about 5 minutes).
Uncover and cook over med-low heat, stirring occasionally until onions soft and lightly caramelized (about 15 minutes).
Stir in 2-15 oz drained/rinsed cans of cannellini/white beans (I used dry beans that I soaked and cooked--either way works), 2T chopped flat leaf parsley (again, I used the dried herb and used less), and 1c water and simmer until stewy (about 5 minutes).
*Stir in 1/4c freshly grated Parm-Reg cheese* (or not!!!)
Season with salt and pepper.
I added a bit more water at the end and threw in chunks of day old bread. It was so good!
The original recipe says you can puree this to make a dip to serve with crusty bread.
