Warm and comforting, these braised white beans infused with fresh thyme and fennel and topped with parmesan create a hearty dish perfect for any cozy meal.
Why you’ll love braised white beans
Braised white beans are incredibly cozy, comforting, and nutritious.
Braising white beans, creates a naturally hearty and creamy sauce without adding heavy cream.
It can be made with pantry staples like canned beans and broth, which make it easy to pull together, and packed with plant-based protein and dietary fibre.
And it’s the perfect base for any flavour you’re going for, simply add aromatics, herbs and spices of choice.
What does it mean to braise beans?
Braising beans is simply cooking them slowly in a small amount of liquid. First, you sauté the aromatics, think onions and garlic. Then, you add the beans and broth to simmer gently. This process creates a rich, thick sauce. The skies the limit for flavour combinations making this method a versatile go to for regular use.
What’s the best way to cook white beans?
The best way to cook white beans depends on whether you are using canned or dried beans, but both methods benefit from simmering with aromatics, herbs and spices to maximize flavour and texture.
Canned Beans: These are the ultimate time-saver. Because they are already cooked, you can braise them, add them to soups or stews or your dish of choice.
Dried Beans: To cook dried white beans perfectly, soak them in salted water overnight (or quick-soak for 1 hour). Place the drained beans in a pot, dutch oven or slow cooker, cover with 2 inches of water or broth, and add aromatics like garlic, onion, and a bay leaf. Simmer (do not boil) on the stovetop for 45 to 90 minutes (or cook on low in a slow cooker for 6 to 8 hours) until tender, adding extra salt only at the very end to keep the skins soft.
Dried beans generally come in 15-ounces cans. To get roughly two 15-ounce cans of cooked beans for this recipe, measure out 10-12 ounces of dried beans.
Ingredients needed for this recipe
Extra-virgin olive oil: Adds a rich flavor base and healthy fat.
Canned butter beans: Provides protein, absorbs flavours and creates a creamy base.
Yellow onion: When cooked down is sweet and adds depth to the soup base.
Fennel: A crisp bulb vegetable, with a mild anise (licorice) flavour. The something special.
Seasonings (garlic cloves, Kosher salt, ground pepper, dried oregano, red-pepper flakes, fresh thyme): A blend of herbs, and spices that create warmth, earthiness, and a touch of heat.
Chicken broth: The liquid base that ties all the flavors together, easily swapped for vegetable stock.
Lemon juice: A tablespoon of lemon juice brightens the heavy flavours and balances the richness.
Freshly grated parmesan cheese & rind: Adds a salty, savory finish, simmering the rind directly in the broth bring out a deep flavour. You can also swap out for pecorino romano if that what you have on hand.
Are white beans just cannellini beans?
No, cannellini beans are just one specific type of white bean. “White bean” is only a category. The most common “white beans” are:
Cannellini – best for salads, minestrone soup and braising.
Butter bean – best for creamy side dishes and braising.
Great Northern – best for soup and stew.
Navy – best for baked beans, chowders and thickening purees.
Tips and tricks
Braised beans are a simple dish, so we like to focus on the basics – texture and big flavour.
Use canned beans to cut down on kitchen time.
Make sure you sweat (cook) the fennel and onions until they are translucent. Add the garlic only after this point so it doesn’t burn (burnt garlic turns bitter).
Simmer uncovered, so the sauce can naturally thicken.
‘Bloom’ the spices, by adding the dried or fresh herbs (stems included) and spices to the pot before adding the liquid to bring them to life.
Variations and substitutions
You can easily change up this braised white bean recipe depending on what you have in your pantry or your dietary preferences.
Protein: Try adding browned Italian sausage, crispy bacon or even shredded chicken during the last few minutes and simmer until warmed through.
Veggies: Add diced carrots and celery along with the onions and fennel for extra sweetness and texture. Or chopkale, baby spinach, or swiss chard and add a couple handfuls of the greens at the end, just simmer until wilted.
Dietary Swaps: Make it Vegetarian by swapping the chicken broth for vegetable broth. Or make it Vegan by swapping the broth as mentioned above and leaving out the parmesan cheese.
Toppings: Try adding a herby boost by adding a spoonful of pesto before serving, or a splash of heavy cream for something even more indulgent. Adding toasted nuts of your choice is a great way to add some unexpected crunch.
Enjoy any taste variation your create with a side of crusty bread, or my Whipped Ricotta Crostini – you’ll thank me later.
What’s the best seasoning for white beans?
White beans have a naturally mild flavour, making them the perfect base for mixing and matching seasonings. You can keep it simple with basic aromatics, olive oil and salt and pepper – or you can create big, deep flavour depending on what you’re going for.
To build a simple base, start with essential aromatics like a few garlic cloves, a small yellow onion, leeks, and/or fennel. Next, layer on classic herbs by simmering fresh rosemary, thyme, or bay leaves in the broth, and don’t forget your salt and pepper! For some extra warmth, add one teaspoon red-pepper flakes, fresh cracked black pepper instead of ground, or a dash of smoked paprika.
FAQs
What are the best white beans to use for this recipe?
Cannellini Beans or butter means are the top choice for making these braised beans. They are pantry staples (easy to find), have super creamy texture and will hold up to the braising process well.
Can I use vegetable broth instead of chicken broth?
Yes! using vegetable broth is a simple way to make this dish vegetarian. If using vegetable broth, this dish can easily be made Vegan by not adding the parmesan cheese.
Can I use chicken stock instead of chicken broth?
Yes! They can be interchanged in this recipe, as stock is generally thicker, if you find the liquid becomes too thick just add a couple tablespoons of water to thin it out.
Can I make these in a slow cooker?
Yes! The slow cooker is perfect for braising beans because its long, gentle simmer makes them incredibly tender and flavourful. You can use this method for both dried beans and canned beans. Dried beans will need about 6-8 hours on high and may require up to 2 more cups of broth. Canned beans will need just 2 hours on high or 3-4 hours on low – you may require 1 more cup of broth.
How to store and reheat
Storing
These braised white beans are perfect the next day, let your leftovers cool to room temperature, then store the beans in their cooking liquid using airtight containers. They will stay fresh in the fridge for 3-5 days.
They can also be frozen, just leave about an inch of space at the top of your container, as the liquid will expand when frozen. Frozen braised beans keep for up to 3 months.
Reheating
If using the stovetop, pour the beans and liquid into a saucepan. Heat over medium-low heat, stirring occasionally, until hot. If the liquid has thickened too much, stir in a splash of water or broth. You can also use the microwave, just stir every minute or so while heating.
Warm and comforting, these braised white beans infused with fennel, fresh thyme and topped with Parmesan create a hearty dish perfect for any cozy meal.
2(14-15 ounce) cans of butter beans or any white bean, drained and rinsed
1small yellow onion, diced
1medium head of fennel, cored and diced
3garlic cloves, thinly sliced
1tspkosher salt plus more to taste
½tspdried oregano
1/8tspchili flakes
1/2tspfennel seeds, crushed
2sprigs fresh thyme
4cupsvegetable or chicken broth
optional: 1 parmesan cheese rind
1tbsplemon juice
Freshly grated parmesan cheese
Ground pepper
Instructions
Add the olive oil to a dutch oven or heavy bottomed pot over medium heat. When the oil is warm turn to medium-low heat and add the diced onion and diced fennel. Cook for 8-10 minutes, stirring often until the onions and fennel are very tender and starting to turn golden in colour.
Add the thinly sliced garlic and cook for 1 minute. Add the salt, dried oregano, chili flakes and sprigs of fresh thyme. Stir and cook for 1 minute, until fragrant.
Pour in the vegetable broth (or chicken broth) and add the parmesan cheese rind (if using) and stir everything to combine. Bring to a simmer over medium-high heat and once simmering, turn to medium-low heat, keeping at a simmer. Cook for 20-25 minutes with the lid off, stirring occasionally, until the broth has reduced by about a third to a half.
Remove from heat and remove the sprigs of fresh thyme and parmesan rind (if using). Off the heat, stir in the lemon juice. Serve topped topped with lots of freshly grated parmesan cheese and ground pepper.
Notes
If you don’t have fresh fennel, 1/4-1/2 tsp crushed fennel seeds will enhance the flavour of the beans.
Cannellini Beans or butter beans are the top choice for making these braised beans.
