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Rosemary Garlic White Beans

I had a Zoe's Kitchen restaurant near my house in South Denver for a brief moment. It was actually really delicious Mediterranean inspired food, especially the sides. One of my favorite sides was their white beans. They were addictive with a great garlic herb flavor. 

Fortunately there appears to be a few people online that have cracked the code on this recipe. Here is one copycat rendition that is pretty darn close to the real thing. This is key for me because that Zoe's location near me unfortunately did not make it so now I have to take matters into my own hands.


  • 1 pound dried navy or cannellini beans (or 4 cans)
  • 2 tbsp olive oil
  • 1 cup dice red onion (about 1/2 onion)
  • 4 cloves garlic minced or 1 tsp garlic powder
  • 2 tsp chopped fresh rosemary or 1 tsp dried
  • 2 tsp fresh or 1 tsp dried oregano
  • 2 cups water
  • 2 tsp chicken or vegetable buillon
  • 1/2 tsp salt


  • If using dried beans, prepare them in a pressure cooker using 6 cups water and 1.5 tsp salt. Cook on Bean/Chili setting for 50 minutes. Release the pressure, drain, and set aside.
  • Cook the onion in the oil for 3-5 minutes until soft and translucent. 
  • Add the garlic and herbs and cook until fragrant (about 1-2 minutes).
  • Add the remaining ingredients and bring to a simmer.
  • Serve when heated through on their own or over rice.