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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.
Who else is missing the braised white beans from Zoe’s Kitchen?
While the new version of the restaurant (CAVA) has many delicious vegan options, they completely removed their delicious, creamy white beans from the menu!
Despite this tragedy, you can rejoice! This copycat recipe will allow you to enjoy these beans whenever you want.
Plus, these flavorful garlic and rosemary braised beans are ready in just 30 minutes!
Dunk homemade crostini into this creamy white bean soup for a quick dinner. It's satisfying and delicious! Or serve it with oven baked falafel or a bowl of rice.
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What Does it Mean to Braise Beans?
Braising beans involves slowly cooking, smashing, and mushing beans. Soaking dry beans is the first step, then cooking them over multiple hours. Braising beans allows you to infuse flavor into the beans from the start of the cooking process.
While braising is commonly used to cook dried beans, using canned beans lends similar results within a shorter amount of time. This copycat recipe will detail how to braise canned beans.
Ingredients in Zoe’s White Beans
You will need these simple ingredients to make braised white beans, Zoe’s Kitchen style:
- Cannellini Beans, or white kidney beans, are the star of this dish and are perfect for this Zoe’s Kitchen copycat recipe. They have a thin skin and a smooth, silky interior, lending to a very creamy braised bean. Great Northern beans or Navy beans also work.
- Garlic, Onions, or Shallots are the base for braised beans. They are used to develop the depth of flavor. The key is to chop whatever alliums you choose to use very finely. This allows them to disintegrate into the beans.
- Olive Oil is used for sautéing the alliums to enhance the dish's overall flavor.
- Fresh Rosemary is the all-important herb addition. Zoe’s white bean recipe would not be complete without it.
- Sea Salt, Black Pepper, and Oregano enhance the overall flavor, in addition to the fresh herbs.
- Vegetable Broth is the last ingredient to be added. It is used to submerge the beans during the braising process, allowing them to absorb the surrounding flavors and become tender and creamy.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Variations
For a true copycat of Zoe's white bean recipe, stick to the original ingredients. But if you're looking to play around with the flavors in your braised white beans, here are some ideas:
- Herbs - Not a fan of rosemary? Swap it for your favorite fresh or dried herbs like thyme, parsley, or bay leaves.
- Tomatoes - Fresh tomatoes can provide a tangy and slightly sweet flavor to complement the creamy, garlicky beans.
- Greens - Leafy greens like spinach, kale, or Swiss chard are one of the most common additions to braised white beans.
- Spices - Add a hint of warmth to the dish with cumin, paprika, chili powder, or red pepper flakes.
- Lemon - Add a refreshing not to these creamy beans with a splash of lemon juice. The lemony flavor perfectly complements the garlic.
Directions with Pictures
Here’s a step-by-step guide to making the best garlic and rosemary braised white beans:
- 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, 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.
- 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 them sit for a few minutes before serving, as they will be hot.
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. This applies to the rosemary and seasonings as well. Give them a minute to cook before adding the beans.
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. The garlic and rosemary flavors will continue to meld, and the beans will become even creamier.
Help break down the beans! The beans will naturally break down as they cook, but you can help this process by stirring the pot frequently. When you mix, you don’t need to be gentle. Smashing them along the pot's side will result in creamy braised beans without using a blender or adding actual cream.
What to Serve with Braised White Beans
Braised white beans are a perfect side dish. Here are some ideas for what to serve them with:
- With Crusty Bread - Serve these creamy beans with homemade crostini or, better yet, garlic rosemary bread to mop up all those flavors.
- With Salad - Serve alongside a vegan fall harvest salad for a refreshing contrast to the savory beans.
- With Roasted Vegetables - Braised beans pair nicely with roasted carrots and apples, another warm, delicious fall side that adds a splash of color and some extra nutrients.
- Over Grains - Serve the beans over a bed of fluffy toasted quinoa or white rice for a complete and satisfying meal.
- With Vegan Sausage - Add more protein to the dish by adding vegan sausage slices.
- With Potatoes - Serve with crispy smashed potatoes or sweet potato fries for a comforting and filling addition to complement the creamy beans.
- With Cornbread - You can make this recipe into a white “chicken” chili, and what’s the perfect side? A fluffy and soft vegan gluten-free cornbread! It provides a slightly sweet and crumbly contrast to the savory dish.
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.
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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📖 Recipe
Vegan Braised White Beans (Zoe's White Bean Recipe)
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, 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
- 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.
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