White beans are not only incredibly healthy and delicious, but they are also packed with protein. If you’re looking for a versatile recipe that works with most types of dried beans, then look no further. Cooking dried beans from scratch is not only easy but also incredibly worth it. So let’s dive in and discover the wonders of this vegan white beans recipe.
Why this recipe is a game-changer
- Easy to make: This white bean recipe is a breeze to prepare, even for novice cooks.
- Works with any bean variety: Whether you have cannellini, navy, Great Northern, butter, or lima beans, this recipe is perfect for them all.
- Wholesome and nutritious: Beans are not only delicious but also packed with protein, fiber, and potassium, making them a nutritious addition to any meal.
Ingredient Notes
To make this recipe, you’ll need the following ingredients:
- Dried White Beans: Any variety of white beans will do, such as cannellini, navy, Great Northern, butter, or lima.
- Vegetable Broth: Opt for low sodium vegan vegetable broth to keep things healthy.
- Water: You’ll need the same amount of water as vegetable broth since beans absorb water as they cook.
- White Onion: White onion pairs perfectly with white beans. However, feel free to use a yellow onion if that’s what you have on hand.
- Garlic: Add about three medium garlic cloves for a nice garlicky flavor.
- Dried Herbs: Rosemary and thyme add a rich dynamic to these beans. Feel free to experiment with your favorite herbs and spices.
Step-by-Step Instructions
Follow these simple steps to create your perfect vegan white beans:
- Soak Beans Overnight: Sort through the dried beans, discarding any discolored or damaged ones. Place the beans in a large dish and add enough water to cover them by about 2-3 inches. Let them soak overnight or for at least 8 hours.
- Rinse Beans: Drain the soaked beans in a colander and thoroughly rinse them under running water to remove excess starch.
- Prepare Other Ingredients: Dice the onion and garlic. Measure out the dried herbs, water, and vegetable broth.
- Boil Beans: In a large pot, combine the beans, water, and vegetable broth. Set the heat on high and bring the beans to a rolling boil. Let them cook at this temperature for three minutes.
- Add Flavor: Reduce the heat to low and stir in the onions, garlic, rosemary, and thyme. Cover the pot and let the beans continue to cook.
- Cook Beans: The cooking time for dried beans may vary, so check their tenderness after about one hour on low heat. For most recipes, you’ll want the beans to be easily cut with a fork, but you may prefer a firmer texture for certain dishes. If the beans aren’t done yet, cover them and check again every 30 minutes.
- Salt to Taste: Season the beans with salt according to your preference or the requirements of your recipe. Adjust the amount depending on whether the beans will be enjoyed as is or used in another dish.
Notes and Recipe Variations
- One pound of dried beans will yield approximately 7 cups of cooked beans.
- This recipe works with most varieties of dried beans, except split peas and lentils.
- Feel free to experiment with different herbs and spices, such as bay leaves, pepper, cumin, or your personal favorites.
Leftovers
If you have any leftovers, here’s what you can do:
- Store the beans in an airtight container in the refrigerator for up to four days or in the freezer for up to three months.
- To reheat refrigerated beans, simply pop them in the microwave for 1-2 minutes or heat them on the stove for 5-7 minutes. If frozen, thaw them in the refrigerator overnight before reheating.
Related Recipes
Looking for more inspiration? Check out this amazing recipe to use your white beans:
I’d love to hear how this white bean recipe worked for you! Enjoy your delicious and nutritious white beans.
