Vegan Braised White Beans (Zoe's White Bean Recipe)

Zoe's braised white beans copycat in a bowl with a sprig of rosemary on top. The background is a blue and white striped cloth napkin with 2 more sprigs of rosemary lying on top.

5 from 6 votes

Vegan Braised White Beans (Zoe's White Bean Recipe)

This copycat recipe of Zoe's Kitchen Braised White Beans is the only one that you need! It is vegan, super creamy, and filled with fresh rosemary and garlic.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Side Dish

Cuisine: Mediterranean

Servings:

Calories: 246kcal

Author: Sarah Pilley

Ingredients

1 tablespoon olive oil
⅓ cup finely chopped yellow onion about ¼ of an onion
3-4 cloves garlic finely chopped
1 teaspoon fresh rosemary finely chopped
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried oregano
2 15.5-oz cans cannellini beans or other white beans
1 cup vegetable broth

Instructions

Sauté finely chopped onion and garlic with olive oil over medium heat in a medium-sized pot.
After about 2 minutes, add sea salt, black pepper, rosemary, and dried oregano and mix to coat the garlic and onions with the seasonings thoroughly. Sauté for another minute or so until the mixture is bubbly.
Drain and rinse the cannellini beans; let the excess water drip off before adding them.
Add the cannellini beans and vegetable stock. Mix to coat the beans thoroughly.
Set a timer for 20 minutes, keeping the beans on medium to high heat without a lid. Lower the heat if the beans are bubbling up too much.
Every 3 to 5 minutes, stir the mixture, smashing the beans with the back of your spatula along the pot's side.
After 20 minutes, your beans should have absorbed most of the broth and should be creamy.
Let the beans sit for a few minutes before serving, as they will be hot.

Notes

See more expert tips, pictures, and variations above for making the best copycat of Zoe’s White Beans!

Yield: about 2 cups of braised white beans

Serving Size: ½ cup

Top Tips:

Start with a good base to develop the depth of flavor! Don’t just add all the ingredients at once. It’s essential to sauté your alliums first. Get them lightly browned so they are aromatic.
Let the beans sit for as long as you can! You can get away with only cooking the beans for 10 minutes if you prefer more of a brothy, soup-like consistency. But if you let them cook for 20 minutes or longer, the beans can absorb more of the cooking liquid.
Help break down the beans! When you mix, you don’t need to be gentle. Smashing them along the pot's side will result in creamy braised beans.

Storage: Store creamy braised white beans in an airtight container once cooled to room temperature. Refrigerate the beans for 3 to 4 days or freeze for 2 to 3 months in a freezer-safe container.

Reheating: For best results, reheat Zoe’s white beans on a stovetop over low heat. The beans thicken in the refrigerator but should regain some moisture once reheated. If needed, you can add a little water or broth to revive the creamy, more soup-like texture.

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