Name: Rosemary Roasted Garlic Beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained; 1 whole garlic bulb; 2–3 tbsp olive oil (plus more for drizzling); 2–3 fresh rosemary sprigs; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 tbsp lemon juice (optional); 1/4 tsp crushed red pepper flakes (optional)

Jump to Recipe·Leave a Review

Rosemary Roasted Garlic Beans are a hearty, herb-infused side dish that’s rich in flavor and comforting in every bite. I love how creamy beans soak up the savory depth of roasted garlic and the earthy aroma of rosemary. It’s rustic, simple, and makes a perfect companion to roasted meats, grain bowls, or even as a warm dip with crusty bread.

Why You’ll Love This Recipe

I love this recipe because it transforms humble beans into something truly special. The roasted garlic adds sweetness and depth, while rosemary brings a fragrant, woodsy note that makes the whole dish feel cozy and elevated. It’s easy to make, affordable, and packed with flavor—whether I’m serving it as a side or enjoying it as a plant-based main.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked white beans (like cannellini or great northern)
Garlic bulb
Fresh rosemary sprigs
Olive oil
Salt
Black pepper
Lemon juice (optional, for brightness)
Crushed red pepper flakes (optional, for heat)

Directions

I preheat the oven to 400°F (200°C).
I slice the top off a garlic bulb, drizzle it with olive oil, wrap it in foil, and roast for 35–40 minutes until soft and golden.
In a skillet, I heat a generous splash of olive oil and sauté rosemary sprigs for 1–2 minutes to infuse the oil.
I add the cooked beans to the pan and stir gently to coat.
I squeeze the roasted garlic cloves from the skins and mash them into the beans.
I season with salt, pepper, and a splash of lemon juice if I want a brighter flavor.
I cook over low heat for 5–10 minutes, stirring occasionally, until the beans are warm and infused with flavor.

Servings and timing

This recipe makes about 4 servings and takes 45–50 minutes total (most of that time is roasting the garlic). It’s perfect as a side dish or light vegetarian main.

Variations

I blend part of the mixture for a creamy bean mash or dip.
I stir in sautéed greens like spinach or kale for added nutrition.
I add a bit of grated Parmesan or nutritional yeast for a savory, cheesy touch.
I serve it over toast or rice for a hearty meal.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm gently on the stove with a splash of water or olive oil to loosen the texture. It also reheats well in the microwave.

FAQs

Can I use canned beans?

Yes, I rinse and drain them before using. They work perfectly for convenience.

Can I use dried rosemary?

Fresh rosemary gives the best flavor, but I use dried in a pinch—just use a smaller amount since it’s more concentrated.

What type of beans work best?

I usually go for cannellini or great northern beans because they’re soft and creamy, but chickpeas or butter beans work too.

Can I roast the garlic ahead of time?

Absolutely! I roast garlic in batches and store it in the fridge for up to a week to use in recipes like this.

Is this dish vegan?

Yes, it’s naturally vegan and can be made gluten-free too depending on how it’s served.

Conclusion

Rosemary Roasted Garlic Beans are proof that simple ingredients can make something truly delicious and satisfying. I love how warm, herby, and comforting this dish is—it’s the kind of recipe I turn to when I want something nourishing and flavorful without much fuss. Whether I’m serving it as a side or enjoying it on its own, these beans always bring cozy vibes to the table.