4 (5)

Sides, Vegetarian

Rosinka's peppered white beans

Rosinka's peppered white beans
Los Angeles Times

Dear SOS: My sister and I were in Santa Barbara recently. When we stopped at the Chase Restaurant & Lounge, they served a bean appetizer for happy hour. My sister loved it and ate two helpings. They said it was ... Read more

Total time: About 3 hours, plus overnight soaking | Serves 15
  • 1 pound dried Great Northern beans
  • Salt
  • 2 to 3 large onions, thinly sliced (about 6 cups sliced)
  • 1 to 2 cups olive oil
  • Freshly ground black pepper

Step 1Sort the beans. Soak overnight in cold water to cover generously.

Step 2The next day, drain and rinse the beans. Bring a large pot with fresh salted water to a boil. Add the beans and turn down the heat; simmer until tender, about 1 1/2 to 2 hours. Drain and cool. Heat the oven to 350 degrees.

Step 3Layer the beans and onions in a 9-by-13-inch baking dish. Have ready about 1 teaspoon salt and 1 teaspoon freshly ground black pepper. First cover the bottom of the dish with a layer of onion slices. Drizzle with olive oil and sprinkle with salt and pepper. Add beans to cover the onions and sprinkle with olive oil, salt and pepper. Continue making layers in this fashion until the dish is full, finishing with a layer of beans and using the 1 teaspoon each salt and pepper. The oil should come to just below the top layers of beans and onions.

Step 4Cover and bake until the beans are very tender, about 30 minutes.

Step 5Remove the cover and bake 15 minutes longer, until beans start to turn golden brown. To serve, remove spoonfuls of beans and onions from the baking dish with a slotted spoon, letting the oil drain off. Season to taste with additional salt and a generous amount of black pepper. Offer on small plates as an appetizer with fresh bread or garlic toast.

Note: From Chase Restaurant & Lounge in Santa Barbara.


Thai-style turkey soup
Thai-style turkey soup

Zea's sweet potato bread pudding with rum sauce
Zea's sweet potato bread pudding with rum sauce

Spicy cantaloupe and ginger pops
Spicy cantaloupe and ginger pops

Yogurt cheese seasoned with olives, capers and pistachios
Yogurt cheese seasoned with olives, capers and pista...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Salt and Vinegar Cauliflower


Creamed Corn
Lake Elsinore Smokehouse Tennessee Coleslaw