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Garlic and Rosemary Beans

Garlic and Rosemary Beans

Keyword beans
Servings 4
Author Robin Asbell


  • 1 15 ounce can navy beans drained and rinsed
  • 1 15 ounce can chickpeas drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 cup fresh parsley chopped
  • 1 medium tomato chopped


  • Over low heat, cook rosemary and garlic in olive oil just to soften. Add red pepper flakes and cook for a few seconds, remove from heat let cool slightly.
    Add lemon juice and salt.
    In a large bowl, combine the beans, parsley and tomato and pour the olive oil mixture over the beans, toss gently.
    Serve immediately or store, tightly covered for up to 4 days.