1. Heat 1 tablespoon butter and the olive oil in a large (5- to 6-quart) Dutch oven over medium-low heat.

From Joe Yonan's cookbook, Mastering the Art of Plant-Based Cooking, comes this easy salad-supper with robust flavor.

2. Add the chopped garlic and rosemary and sauté until fragrant, about 30 seconds. 3. Add the cannellini beans, the chopped ...

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