' Cannellini Beans with Rosemary and Bacon - Gregory Graham Wines

Cannellini Beans with Rosemary and Bacon

Category : Soups and Appetizers


  • 3 strips apple wood smoked bacon, finely chopped
  • 1 large onion chopped
  • 3 cloves of garlic, chopped
  • 1 tablespoon of finely chopped fresh rosemary
  • ¼ cup of chicken stock
  • 2 cans cannellini beans or other white beans, rinsed and drained (if using dried beans, follow soak and cook method prior)
  • 1 teaspoon of salt
  • ½ teaspoon of pepper


Sauté bacon until crisp and add onions. Sauté until onions are translucent. Add the garlic and rosemary. Cook for one minute and add the beans and stock. Season to taste.

We like to add a teaspoon of salt and ½ of teaspoon of pepper minimally. Stores nicely in a crock pot. If it starts to dry out, just add some extra stock.

Wine Pairings