Garlicky Rosemary Cannellini Beans

Tuscans are known across Italy as bean eaters, a historic devotion to slow-braised pulses. Traditionally prepared in a glass decanter over embers, this modern interpretation captures that same aromatic depth in a fraction of the time. The beans become silky as they steep in rosemary-infused oil, offering a savoury, creamy side dish that remains popular in the Tuscan countryside.

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