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.

📝 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
• 1/2 lemon

👨‍🍳 Instructions

1. 1--- Overnight Soak ---
2. 2Rinse 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.)
3. 3After soaking, discard any beans that have floated to the top, drain the water, and give them another quick rinse.
4. 4--- Brothy Beans ---
5. 5Heat 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.
6. 6Add the roughly chopped garlic and cook for another minute.
7. 7Add 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.
8. 8Skim off any foam if desired and add additional water if required.
9. 9When 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.