Rosemary White Beans

I have been absolutely craving this excellent recipe for creamy white beans from the New York Times ever since I first made it this past summer. I think the problem the first time is that I made them it was the dead of August and eating something so cozy when wrapped up in the absolute hell that is a humid Virginia afternoon does not encourage satiation.

However, now that the chill of October has finally settled over us, I have been glorying in the warming spices of cardamom, cinnamon, and sage and working myself back up to making cozy dishes like rosemary white beans. So easy — two cans of white kidney beans, garlic, chicken stock, olive oil, and rosemary makes for a creamy and so soothing bowl of goodness. I paired it with some sautéed zucchini, rich and springy, and it felt like such a kingly meal. I think I’ve mentioned before that making things so elemental and earthy into something more elegant is one of my great joys, and this dish is a hallmark of that desire.

I didn’t think before that white kidney beans (and what an unappealing name that is by the way — shaped similarly or not, why the hell would you name something after a kidney? I think they look more like tiny caterpillars, which may be equally unappealing to some as a kidney, but there are at least charming little children’s books about caterpillars!) could be so desirous, but there it is. I guess rosemary brings appeal, as it almost has a perfumey essence that recalls something much sexier than kidneys and beans.