Brothy Beans
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 and information about other types of white beans are also discussed.
The truth is this; we enjoy this Brothy Beans Recipe so frequently that in the past 12 months, I have purchased 25 lbs of the Large White Beans (Cannellini) that I use to make it. And that’s just for the two of us!
The simplicity of the recipe makes it easy to make and healthy and satisfying in so many ways. It is beans, liquid, garlic, and heat, with a splash of olive oil, salt, pepper, and whatever herb you want to use. But, you can always ‘jazz up’ your brothy beans with various aromatics, vegetables, meat, cheese, and other additions, as detailed in the blog post.
An economical and gluten-free source of protein, White Beans also contain high levels of complex carbohydrates and dietary fiber. White beans are a non-perishable food when stored properly. I buy my Cannellini Beans in 10-pound bags online since I have difficulty finding them locally. A 10-pound bag of organic beans costs about $40. When I figure that one pot of Brothy Beans uses 1 pound of beans and will provide 2-3 meals for us, that equates to less than $2 or less per meal. Hard to beat!
Do You Need to Soak Your Dried Beans?
Well, that’s the question, isn’t it?! I started out not only soaking my beans, but I soak them in salted water to soften the skins, enabling them to cook more evenly and making them less likely to burst. That being said, I've made this recipe without soaking the beans and have not noticed any difference! Just add 30 minutes to an hour of extra cooking time if you go the no-soak method.
These beans freeze well! I divide mine into portions and freeze them in these.
Brothy Beans
Recipe details
- 6-8 servings
- Prep time: 20 Minutes Cook time: 90 Minutes Total time: 1 hr 50 min
Comments
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Sounds delicious, I think I’d add some baby spinach to this too
Thanks for the recipe! Beans are soaked for 24 hours to reduce lectins. For the same reason, it's better to add baking soda to the water and change the water at least twice.