Lemon Rosemary Beans

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 6

  • 1 large lemon
  • olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1½ cups cooked white beans
  • 1/2 cup chopped roasted red pepper
  • 1 tablespoon chopped rosemary
  • salt and pepper to taste
  • 1/2 cup chicken broth, or as needed

Lemon Rosemary Beans

Lemon Rosemary Beans

Click image to enlarge


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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