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White Bean, Caramelized Onion, and Rosemary Puree
- Olive oil
- 1 large Vidalia onions (or any sweet onion), thinly sliced
- 2 sprigs rosemary (about 2-3 tbsp), minced
- cup water
- 1 lemon, juiced
- 4 15oz cans cannelloni beans
- 1 tsp salt (to taste)
Directions:View on Big Girls Small Kitchen
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