Brothy Beans Recipe
This easy-to-make Brothy Beans Recipe is in regular rotation at our home. Large White Beans (Cannellini Beans) are cooked in the oven until they are tender, flavorful, and brothy. Suggested variations to this original recipe are included.
Ingredients
- 1 pound dried white beans I like Cannellini. For best luck, make sure your beans are not too old, preferably no more than 2-3 years old.
- Fresh water broth or stock
- 6-8 large cloves of garlic peeled
- A sprig of rosemary thyme or sage or a few bay leaves
- Parmesan cheese rind optional, but recommended
- Good quality olive oil
- Salt and pepper
- Fresh herbs to top before seasoning like parsley and/or basil.
- See below for a list of optional additions/variations and toppings.
Instructions
- Sort and rinse beans.
- Place the beans in a glass or non-reactive metal bowl and add 2 tablespoons of salt and 4 quarts of room temperature water. Stir well to dissolve the salt and let soak for 10-24 hours at room temperature. Feel free to cover the bowl if you like.
- Preheat oven to 325°
- Drain beans and place in a heavy dutch oven or other heavy, lidded oven-friendly pot. Don't use cast-iron as your broth will be gray.
- Add fresh water. I typically add water so that there are 1 1/2 to 2 inches of water above the beans, but it is up to you just how 'brothy' you want them. Add the peeled garlic, parmesan rind, a pinch of salt, a grind of pepper, herbs, and a glug of olive oil. Also, this is when you would add other additions. See below for some suggestions.
- Place the pot on the stove and bring it to almost a boil, uncovered. You will see small bubbles starting to form, but don't bring to a boil.
- Once you start seeing some small bubbles, put the lid on the pot and transfer it to the oven.
- Bake for 1 1/2 - 2 hours, checking your beans at the 1 hour 15 minutes mark. Grab a spoon and pull 5-6 beans from the pot. If they are all tender, then you are done. If not, continue to cook and check in 15-20 minute increments.
- Once finished, check your broth and beans again and adjust seasonings.
- Mash the garlic cloves against the side of the pot and mix it well.
- Drizzle with fresh herbs and more olive oil.
- The beans serve as a great base for other toppings. Some suggestions are below.
- Toasted bread is delightful when served alongside your brothy beans.
Notes
Variations On A Theme
One of the reasons I love this Brothy Beans Recipe so much is that it is endlessly versatile! Here are some fabulous additions you can make to the pot:- Any kind of woody herb; think Rosemary, Bay Leaves, Thyme, or Sage
- Red Pepper Flakes
- A grind of Nutmeg
- Chopped Bacon, Salt Pork, Pork Jowl or Hock
- Chopped Onions or Shallots
- Use any vegetable or meat broth instead of water
- I've added fresh tomatoes that needed to be used up.
- A generous glug of good quality olive oil (pretty much mandatory!)
- A dash of lemon juice, sherry, or balsamic vinegar
- Chopped fresh kale, spinach, basil, parsley, or arugula.
- Roasted Tomatoes (our favorite) or other roasted vegetables
- Sauteed kale or swiss chard
- Grated parmesan or feta
Nutrition
Calories: 256kcalCarbohydrates: 47gProtein: 18gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 13mgPotassium: 1369mgFiber: 12gSugar: 2gVitamin A: 0.3IUVitamin C: 1mgCalcium: 187mgIron: 8mg
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