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.

Virginia Willis


Ingredient Checklist


Instructions Checklist
  • 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 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 Facts

144.2 calories; protein 9.9g 20% DV; carbohydrates 23.8g 8% DV; exchange other carbs 1.5; dietary fiber 5.8g 23% DV; sugars 0.9g; fat 1.5g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 0.4IU; vitamin c 1mg 2% DV; folate 77mcg 19% DV; calcium 84.5mg 8% DV; iron 3.5mg 19% DV; magnesium 58.9mg 21% DV; potassium 587.1mg 16% DV; sodium 191.8mg 8% DV; thiamin 0.1mg 11% DV.