Rosemary Garbanzo Beans

Introduction: Rosemary Garbanzo Beans

About: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!

A quick hearty dinner when you just feel like opening cans.

Step 1: Saute Onion

Chop one onion and add it to a hot, oiled pot with some pepper.

Stir until onion softens.

Step 2: Add Beans & Seasonings

Open two cans of garbanzo beans, drain, and add to the pot. If you don't drain enough liquid off you'll have to wait for it to evaporate, which isn't in keeping with a quick-prep dinner.

Add a nice big handful of coarsely-chopped roasemary, and a handful of chopped garlic. Stir and cook over medium-high heat until beans are warmed through.

Step 3: Add Tomatoes and Seasonings

Add either a can of tomatoes or a double-handful of chopped fresh tomatoes to the pot, and stir.

Add any other seasonings you like: I recommend a bit of dry oregano and thyme, and possibly a dash of paprika or chili powder. You can add a boullion cube or some anchovy paste for a bit more salt and depth of flavor. Mix everything together and continue to heat.

Step 4: Let It Stew

Cook over medium-high heat just long enough for all the ingredients to heat up and the tomatoes to break down and mingle. They'll drop a bit more water, so if you forgot to drain the cans earlier you'll really be sad. Make sure you're cooking the mix at a simmer to get it moving quickly, but take care it doesn't stick.

Note that the color changes as the beans and tomatoes both cook down a little bit. Call it done when everything is hot, the tomatoes have softened up, and the liquid has mostly disappeared. You want this to have a stew consistency.

Step 5: Serve

Now that your beans have cooked down properly, taste and adjust the seasonings. Add salt, pepper, garlic, or lemon juice if it seems a bit flat.

Serve with chopped parsley or basil on top for extra style points. This also goes well on top of pasta, in which case you can leave a bit more juice/sauce on the beans.



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    14 Discussions

    Just wanted to let you know I've made this many times - it's become a regular - THANKS!
    I was impatient once because I had too much tomato juices to evaporate and added some bulgar to soak it up, and now I do it every time. Works with many different kinds of grains.

    P.S: You should add it to the cooking contest! Wait, did that already pass? Well, if there's another cooking contest, add it =P

    canida, thank you so much! i tried a little curry powder in mine, and some basil instead of rosemary, and my whole family practically tears me apart to get me to cook some, and once i do, it's all gone in 10 minutes!

    It looks really good! I made also a variation using garlic instead of onions and the result is very good. Another suggestion: put the garbanzos last. First let the tomatos caramelize a bit in strong heat and when this is done put the garbanzos (they do not need to cook if they are canned, only get warmed).

    Great recipe! simple but a hearty meal indeed. Post some more. I do love cooking. I will post mine so that we exchange recipes

    This is really cool, but i can't figure out how to roll the duct tape around your finger... Maybe a video could help. Otherwise, this is awesome... and Tasty!


    Nope- this is from a chips-and-dip set. Eric was dissatisfied with his photoshoot results using our standard set of bowls, so we dug this out. It's likely to make further appearances.

    I love how you guys are digging deeper into food photography. There's just something great about that.

    I do something very similar, just leave out the rosemary and add curry paste. I'll be sure to try your version though, it sounds great.

    1 reply

    We make a garbanzo curry too- I haven't posted it here yet. I'd love to compare curry versions.