Brothy Beans (White Beans Recipe)

You only need a handful of pantry staples to make a big bowl of brothy beans! This white bean recipe transforms plain dried cannellini beans into creamy and buttery flavor-packed beans. This one-pot beans recipe is so versatile as you can enjoy a bowl of brothy beans on its own or use the beans to create protein packed meals throughout the week.

Course Main Course

Cuisine Healthy

Prep Time 1

Cook Time 2

Total Time 1 2

Servings servings

Calories 236kcal

Author Carmy

Ingredients

1 cup dried cannellini beans (white kidney beans)
1 tablespoons olive oil
1 yellow onion diced finely
3 to 4 cloves garlic roughly chopped
1 teaspoon Italian seasoning
6 cups broth vegetable or chicken (more if needed)
2 dried bay leaves
½ lemon

Instructions

Overnight Soak

Rinse the dry beans and give them a once-over to make sure there is no dust or debris. Add the dry beans to a bowl and cover with water to soak for 8 to 24 hours. (I add 3 cups of water to every 1 cup of beans. Beans absorb and expand quite a bit so make sure you add enough water.)
After soaking, discard any beans that have floated to the top, drain the water, and give them another quick rinse.

Brothy Beans

Heat a tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and cook for 2 to 3 minutes or until the onions have softened.
Add the roughly chopped garlic and cook for another minute.
Add the Italian seasoning, beans, broth, and bay leaves. Bring the liquid up to a boil before lowering the heat to medium-low and simmer, covered, for an hour. Then simmer for another 1½ to 2 hours with the lid slightly ajar, checking on the beans every 30 minutes.
Skim off any foam if desired and add additional water if required.
When done, discard the bay leaves and finish with some fresh lemon juice. Serve with the broth or use the beans in your recipe of choice.

Video

Nutrition