Rosemary White Beans with Frizzled Onions and Tomato

cooking.nytimes.com

Randy Kepple

½ cup extra-virgin olive oil

1 large white onion, halved and thinly sliced into half moons

Fine sea salt

6 garlic cloves, thinly sliced

2 teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary

¼ teaspoon red-pepper flakes, more for serving

2 (15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed

1 cup chopped tomatoes, fresh or canned

1½ teaspoons finely grated lemon zest

1 cup chopped fresh parsley leaves and tender stems, more for garnish

Directions at cooking.nytimes.com

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