Brothy Beans

This Brothy Beans recipe is so undoubtedly comforting and delicious, and so easy to make. Creamy white beans are braised with garlic, onions, fresh herbs, and a parmesan rind that all simmers together to make a homemade vegetable broth infused with a ton of flavor. Not to mention it’ll make your kitchen smell heavenly.

5 from 4 votes

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Prep Time: 5

Cook Time: 2 20

Total Time: 2 25

Servings: servings

Ingredients

4 strips thick cut bacon
1 lb dried white beans navy beans, cannellini beans, etc.
2 small onions
2 heads of garlic
6 cups water
1 parmesan rind
2 bay leaves
6 sprigs fresh thyme
2 sprigs fresh rosemary
4 stems fresh oregano
2 teaspoon kosher salt
1 tsp black pepper
1 tablespoon lemon juice

Instructions

In a large pot or dutch oven, cook the bacon on medium heat until crispy, about 8 minutes. Remove the cooked bacon and transfer it to a paper-towel lined plate. Leave the bacon fat.
Place the onions and garlic cut-side down in the residual bacon fat. Sear them until deeply golden and caramelized, about 5 minutes.
Along with the garlic and onions in the pot, add the dry beans, parmesan rind, herbs, bay leaves, and water. Bring to a boil then reduce to a simmer on medium-low heat. Cover and simmer for 1 ½ - 2 hours until the beans are your desired tenderness. Stir occasionally. Cooking time will vary depending on the bean used.
Once the beans are done cooking, squeeze in the juice of 1 lemon. Add salt and black pepper to taste (I added roughly 2 teaspoon of kosher salt). Ladle into large bowls and serve with the leftover crispy bacon, crusty bread, and a drizzle of good olive oil.

Nutrition Estimate

Course: Dinner, Lunch/Dinner

Cuisine: American

Keyword: beans, Soup

Author: Haley