This copycat recipe of Zoe's Kitchen braised white beans is ready in just 30 minutes! It is vegan, super creamy, and filled with fresh rosemary and garlic.
The key to really flavorful braised beans is the base. That's why this recipe starts with browning onion and garlic. Next you'll add in the rosemary and oregano. It'll be super aromatic and that's how you know your beans are going to be good.
Once you add cannellini beans and veggie broth you let everything simmer for as long as you can. You can get away with only cooking the beans for 10 minutes for a brothy, soup-like consistency. But, hold out a little longer and the beans absorb more broth, the flavors continue to meld, and the final result is super luscious and creamy.
Braised white beans make for a satisfying side or main dish. They're extra comforting with a hunk of bread like sourdough or focaccia. Or serve it with falafel and a bowl of lemony quinoa for a filling dinner.
Ingredient Notes
You will need these simple ingredients to make braised white beans, Zoe’s Kitchen style:
While braising is commonly used to cook dried beans, using canned beans shortens the cook time. I like cannellini beans, or white kidney beans, because they have a thin skin and a smooth, silky interior, lending to a very creamy braised bean. Any can of white beans, like great Northern beans or Navy beans, will work though.
Garlic, onions, or shallots 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.
The recipe card below includes the full list of ingredients + instructions.
How to Braise White Beans
- Sauté onion, garlic, and rosemary.
- Add beans and broth.
- Smash beans with spatula.
- Cook until creamy.
Ways to Serve
Just before serving, I like to add a sprig of rosemary on top. To brighten up the beans, you can also add a splash of lemon juice.
Homemade crostini or, better yet, garlic rosemary crostini is a perfect match for braised white beans. Use your bread to mop up all those flavors and get every last bit of these creamy beans out of your bowl.
Turn this into a main dish with the addition of some vegan sausage and a base of quinoa or rice. You could also mix in leafy greens like kale or Swiss chard.
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Zoe's Kitchen Braised White Beans
Ingredients
- 1 tablespoon olive oil
- ⅓ cup yellow onion finely chopped, about ¼ 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 cans cannellini beans 15.5-ounces each or 3 cups
- 1 cup vegetable broth
Directions
- Heat a medium-sized pot to medium heat. Add 1 tablespoon olive oil.
- Sauté ⅓ cup yellow onion and 3-4 cloves garlic for about 2 minutes, until they start to brown.
- Add 1 teaspoon fresh rosemary, ½ teaspoon sea salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano. 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 2 cans cannellini beans. Let the excess water drip off before adding them.
- Add the cannellini beans and 1 cup vegetable broth. Mix to coat the beans thoroughly.
- Cook 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. Smash the beans with a spatula along the side of the pot to help break down the beans.
- For a soup-like consistency, cook for 10 minutes. For creamier beans and to absorb most of the broth, cook for 20 minutes.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
BW says
When do you add the rosemary??
Sarah Pilley says
Hi BW! The rosemary should be added with the other seasonings in step 2. I've just updated the instructions to add this, sorry about that! 🙂