Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
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.
Ingredients
- 8 oz dried navy or cannellini beans (or 2 cans)
- 2 tbsp olive oil
- 1/2 cup dice red onion (about 1/2 small onion)
- 1/3 cup diced celery (about 2 stalks)
- 2 cloves garlic minced or 1/2 tsp garlic powder
- 1 medium bay leaf
- 1 tbsp chopped fresh rosemary or 1 tsp dried
- 2 tsp fresh or 1/2 tsp dried oregano
- 2 cups water
- 2 tsp chicken or vegetable buillon
- 1/4-1/2 tsp salt depending on desired salt level
Directions
- 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 and celery 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.
- Cook for 10-15 minutes until some of the liquid has evaporated.
- Serve when heated through on their own or over rice.
Inspriration
- https://goodinthesimple.com/rosemary-garlic-white-beans-zoes-kitchen-copycat-recipe/
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