This uncomplicated white bean dish is rooted in Mediterranean traditions. Soft beans meet generous olive oil, a little lemon, and rosemary. Serve warm with bread or as a side to grilled fish or vegetables.

White beans like these are a staple across Crete in the spring, often ladled into bowls straight from a wide pot. Here, their mildness allows the olive oil’s flavour to stand out, supported by fresh lemon juice and rosemary. It’s a quiet, nourishing dish happy alongside a salad or grilled bread.

Ingredients

• 400g cooked white beans (cannellini or butter beans), drained and rinsed if tinned
• 80ml extra virgin olive oil (such as SPHERA)
• 1 medium onion, finely chopped
• 2 garlic cloves, finely sliced
• 1 sprig fresh rosemary
• 1 unwaxed lemon (zest and juice)
• 1 tsp sea salt
• Freshly ground black pepper

Method

1. Heat 60ml of the olive oil in a large frying pan over a gentle heat.
2. Add the chopped onion and a pinch of salt; cook for 8–10 minutes until soft and translucent.
3. Stir in the garlic and rosemary sprig and cook for 2 minutes more, taking care not to brown the garlic.
4. Add the beans and 100ml water, stirring gently. Simmer uncovered for 10–15 minutes, occasionally stirring, until the beans are warmed through and the liquid has mostly reduced.
5. Remove from the heat. Discard the rosemary. Add the lemon zest and juice, remaining olive oil, remaining salt, and a grind of black pepper. Stir gently to coat.
6. Taste and adjust seasoning if needed. Serve warm or at room temperature.