Description
A hearty and healthy recipe for tender white beans cooked with aromatic herbs, garlic, and onion, perfect as a versatile side dish or a nutritious addition to soups. These vegan Mediterranean-style stewed beans are easy to prepare on the stovetop using dried beans soaked overnight or with a quick soak method.
Ingredients
Scale
Beans and Soaking
- 1 pound dried white beans (such as Great Northern, navy, or cannellini)
Sauté and Cooking
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 6 cups water or low-sodium broth
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary (optional)
Garnish
- Chopped fresh parsley for garnish (optional)
Instructions
- Rinse and Soak Beans: Rinse the dried beans thoroughly and remove any debris. Soak overnight in cold water or use the quick soak method by boiling the beans for 2 minutes, then letting them sit covered for 1 hour. Drain and rinse the soaked beans.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Cook Beans: Add the soaked beans, bay leaf, water or broth, salt, pepper, and dried herbs if using to the pot. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60–90 minutes, or until the beans are tender. Stir occasionally and add more liquid if needed during cooking.
- Finish and Serve: Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley if desired and serve warm as a nutritious side dish.
Notes
- White beans are perfect as a side dish, in soups, or mashed as a spread.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
