Easy and Versatile Brothy Beans Recipe (2024)

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. We will discuss some of them in a bit.

Table of Contents

Technically, you could use any bean for Brothy Beans, but I’m partial to white beans. They produce a clearer, more appetizing broth, and I find Large White Cannellini Beans the creamiest.

Some of these links may be Amazon affiliate links and I may earn a small commission off of the sale of these products to help defray the costs of operating this site, but the price you are charged is not affected. You can see my full disclosure policyhere.

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!

Different Types of White Beans

Let’s go in order of size, starting with the smallest.

Navy Beans

So-called because they were a food staple of the US Navy at the beginning of the 20th century, Navy Beans are also commonly called Pea Beans. These small beans cook up quickly, absorb the flavors of the foods they are cooked with, and are a hefty source of fiber.

Great Northern Beans

These medium-sized, thin-skinnedwhite beansare known to be mild and nutty flavored. They hold their shape better than Navy Beans, making them good for soups. They are great insoups and stews and tend to take on the flavor of the foods they are cooked with.

Cannellini Beans

This larger, flatter white bean, also called White Kidney Bean, is my go-to white bean. It is a staple in Southern Italy, featured in dishes like Pasta e fa*gioli. This bean has a creamy texture and nutty flavor and is more apt to be the focus of a dish.

Baby Lima Beans

These beans are a variety of the not-typically white Lima beans. They are often called Butter Beans for their rich, buttery flavor and starchy texture.

Do You Need to Soak Your Dried Beans?

Well, that’s the question, isn’t it?! I not only soak 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 recently read a great number of articles claiming that soaking is overrated. So, I will give that a try soon and report back my findings.

If you are already a no-soaker, then, by all means, do your no-soak thing with this recipe..and let me know what you think!

How Long Do Dried Beans Last?

Dried beans do lose flavor and ‘cookability’ after a certain amount of time. If you’ve ever cooked beans and they wouldn’t soften up, most likely you had some old beans, my friend. It seems the window for using beans after they have been dried is 2-3 years.

Should You Cook This Brothy Beans Recipe on the Stove-Top or in the Oven?

There is no dispute here…the oven creates, in essence, a sub-simmer that cooks the beans more evenly. The stovetop requires stirring, which can break the beans and, even then, can’t create the evenly distributed heat that the oven does. And since this Brothy Beans Recipe requires only 1 1/2 hours (after soaking) in the oven, they are hardly worth putting in a slow cooker for up to 4 hours. The Cannellini beans are large; other smaller types of white beans will cook faster.

How Do You Know When Your Brothy Beans Are Ready?

I’ve referred to the Tamar Adler book, An Everlasting Meal, before. It’s one of those books I like to re-read from time to time for inspiration. Here’s her guidance on testing the doneness of beans:

Can You Freeze Your Leftover Beans?

Abso-posi-lutley! We regularly do, and they heat back up perfectly. Check out these Prepworks 1-cup Freezer Pods. I have them in several different sizes and use them frequently. We have a small freezer situation and these freezer pods help me maximize my space.

Food Storage Favorite

I’ve been using Freezer Storage Cubes and Freezer Pods for years! We use the 1 cup, the 1/2 cup, and the 2 tablespoon trays.

The 1 cup is perfect for lunch portions of soup and chili, as well as beans for meals.

The 1/2 cup size is great for freezing buttermilk and cream. We also portion out 1/2 cup portions of our seasoned meat for our weekly nachos.

The 2-tablespoon trays are a great size for tomato paste and chipotle in adobo.

Where Do You Find Parmesan Cheese Rinds?

Like any other aged cheese, parmesan develops a hard rind on the side exposed to the air. While a little tough to eat, parmesan cheese rinds are lovely to add to soups, sauces, and…brothy beans! Ask at your grocer’s cheese counter or a specialty cheese shop. My grocery doesn’t always have them, so I keep them on my list to look every so often.

Variations On A Theme

One of the reasons I love this Brothy Beans Recipe so much is that it is endlessly versatile!

Here are some fabulous additions/variations you can make to the pot:

• Another type of white bean. Bear in mind the smaller beans will most likely cook quicker.
• You decide just how ‘brothy’ you want your beans…I like broth.
• Any kind of woody herb; think Rosemary, Bay Leaves, Thyme, or Sage
• Red Pepper Flakes
• A grind of Nutmeg
• Chopped Bacon, Salt Pork, Pork Jowl or Hock
• Chopped Onions or Shallots
• Use any vegetable or meat broth
• I’ve added fresh tomatoes that needed to be used up.

After your Brothy Beans have cooked, consider topping them with:

• A generous glug of good quality olive oil (pretty much mandatory!)
• A dash of lemon juice, sherry or balsamic vinegar
• Chopped fresh kale, spinach, basil, parsley or arugula.
• Roasted Tomatoes (our favorite) or other roasted vegetables
• Sauteed kale or swiss chard
• Grated parmesan or feta

Bookmark this page or pin the following image to refer back to this Brothy Beans Recipe in the future.