Nutrition per serving may change if servings are adjusted.
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
¼ teaspoon freshly ground pepper, or more to taste
Place beans in a bowl and add enough water to cover. Soak overnight. (Alternatively, use our quick-soak method; see Tip.)
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 ¼ teaspoon pepper. Cover and simmer until very tender, 1¼ to 2½ 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.
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