Creamy White Beans

Creamy White Beans

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From the EatingWell Kitchen

These savory white beans—flavored with garlic, thyme and bay leaf—are the perfect accompaniment for roast leg of lamb or other slow-cooked meat.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 16-ounce bag dried white beans
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 10 cloves garlic, peeled
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 3 large sprigs fresh thyme
  • 1 bay leaf, preferably fresh
  • 1/4 teaspoon freshly ground pepper, or more to taste

Preparation

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  1. Place beans in a bowl and add enough water to cover. Soak overnight. (Alternatively, use our quick-soak method; see Tip.)
  2. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add broth, water, thyme and bay leaf. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Add the drained beans; return to a boil. Reduce the heat to maintain a gentle simmer. Season with 1/4 teaspoon pepper. Cover and simmer until very tender, 1 1/4 to 2 1/2 hours, depending on the type of beans. Season with more pepper, if desired. Serve warm.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat and thin with a little water or broth, if desired.
  • Tip: To soak beans using a “quick-soak” method, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 144 calories; 1 g fat(0 g sat); 6 g fiber; 24 g carbohydrates; 10 g protein; 77 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 0 IU vitamin A; 1 mg vitamin C; 84 mg calcium; 3 mg iron; 192 mg sodium; 587 mg potassium
  • Nutrition Bonus: Folate & Iron (20% daily value), Potassium (17% dv), Magnesium (15% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch

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