Lemon Rosemary Beans
Side Dish
Recipe courtesy of Louisiana Kitchen & Culture magazine
Serves 6
Ingredients:
Method:
Using a vegetable peeler, peel lemon, leaving white pith behind; coarsely chop peel and set aside. Heat olive oil in a large skillet. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes. Add garlic and cook until fragrant. Stir in beans, roasted red pepper, reserved lemon peel, and rosemary; add salt and pepper to taste. Add enough chicken broth to moisten the dish and bring to a simmer; cover and simmer over low heat until beans are quite tender, about 20 minutes. Taste and adjust seasoning; add additional lemon juice if desired.
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