Rosemary Beans with Garlic and Olive Oil. . . .Just like Zoe’s Kitchen.


I have a friend who I am crazy nuts about.

It might have something to do with the fact that she is crazy nuts.

I can remember the moment I first saw her, she was seated in a meeting room, at a long polished cherry wood table. Hair pulled into a tight bun, Navy blue suit and perfectly polished heels.

When she looked at me she rolled her eyes, and I immediately thought, what a bit**.

And then I loved her forever.

After almost 20 years, we still tell each other EVERYTHING. THE grossest, the most embarrassing, the VERY THING THAT COULD GET US KILLED. Everything. And never is there any judgement.

Just a soft place to fall.

She came to visit me last week. I hadn’t seen her in years. And now she’s gone, and I miss her so. But. . .that is the best thing about friendships, the truest of friends live in your heart always.


– – – – – – – – – – – – – – –

She is Vegan. It’s completely like her to be so difficult.

So I never know what to serve her. So I don’t. We just go out to eat.

On this trip, she took me to Zoe’s Kitchen and she ordered a trough full of food. Including these Rosemary Beans that had my heart singing.

Her: Try these!

Me: I can’t. I’m too full.

Her: Shut up. No you’re not.

Me: Yes I am!

She rolls her eyes. I roll them right back. She gets on a work conference call, and I proceed to eat the rest of the beans. Scooping them up into my mouth with a pita chip, and then pouring it onto my body and using it as perfume.


Rosemary Beans with Garlic and

Olive Oil (Just Like Zoe’s Kitchen)

1 pound of dry northern beans, soaked overnight*

Water (about 8 cups)

1 bay Leaf

1 onion, minced

2 cloves garlic, minced
2 – 3″ sprigs fresh rosemary, leaves removed and chopped finely
2 TB olive oil

1 1/2 tsp vegetable or chicken bouillon powder

salt, to taste

*No time to prepare dry beans? Either try the quick soak method (boil for 2 minutes, remove from heat and let sit for one hour covered) OR use 4 – 15oz cans of northern beans that have been rinsed and drained.


1. In a large pot, add pre-soaked beans and cover with fresh water by 2 inches. Bring to a boil. Reduce heat to a simmer and add the bay leaf, onion and garlic. Cook for 1 hour or until desired tenderness is achieved.

2. Add olive oil, rosemary, and vegetable bouillon. Cook for 30 minutes or until beans have begun burst and the mixture has thickened, but is still soupy. Serve warm with pita chips, over rice, or straight out of the bowl!


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