Brothy Beans – Running on Real Food

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This Brothy Beans recipe is the ultimate cozy dish – simple, nourishing, and full of flavor. It’s perfect for chilly days or when you’re craving a bowl of comfort, this recipe will quickly become a staple in your kitchen.

Bowl of brothy white beans with chopped onion, celery and herbs.

Why This Recipe

Here’s why we love this recipe:

  • Set it and forget it. This recipe is easy to make in one pot on the stove top and just simmers away without much to worry about.
  • Flavour-packed. The combination of garlic, rosemary, thyme, olive oil, lemon and miso creates an aromatic broth perfect for dipping.
  • Nutritious. Packed with fibre, protein, and greens (if you add them), this dish offers plenty of nutrition.
  • Versatile. Serve the beans as a simple meal with bread, side dish or even hearty snack.
  • Meal prep-friendly. These beans get even better the next day, making them perfect for meal prep or leftovers.
Onion, celery, bowl of white beans, olive oil, lemon wedge, garlic cloves, fresh rosemary and thyme on a counter top.Onion, celery, bowl of white beans, olive oil, lemon wedge, garlic cloves, fresh rosemary and thyme on a counter top.

Ingredient Notes

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Beans: Use dried navy beans, cannellini beans, or any other white bean variety you prefer. Note this recipe is for dried white beans, not canned. Though you can make it with canned beans, dried is recommended.
  • Fresh Herbs: Rosemary and thyme give the broth its flavor, but you can experiment with sage or oregano as well. To finish the dish, try fresh parsley, dill or both!
  • Garlic: Smash large cloves for maximum flavor. Adjust the quantity to your liking.
  • Miso: White or yellow miso works best. High recommend adding this for a deep, umami flavour.
  • Leafy Greens (Optional): Feel free to swap spinach or kale for Swiss chard or collard greens, depending on your preference.

Recipe Tips

  • The beans have to be soaked at least 8 hours, ideally overnight. This helps them cook faster as well as makes them easier to digest.
  • Simmer the beans low and slow to ensure they cook evenly without breaking apart.
Large pot of brothy white beans with rosemary, thyme, onion and celery.Large pot of brothy white beans with rosemary, thyme, onion and celery.

FAQs

Can I use canned beans instead of dried?

Yes, but the flavor of the broth won’t be as rich since the dried beans release starches as they cook. If using canned, you do not need to soak the beans or cook them as long. Rinse them and reduce the cooking time to 20-30 minutes.

Can I make this in an Instant Pot?

Yes! Use the sauté function to cook the aromatics, then add the beans, water, and salt. Cook on high pressure for 30-40 minutes (depending on the age of your beans) with a natural release.

Can I freeze brothy beans?

Yes. Let the beans cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw in the fridge and reheat on the stovetop or microwave.

How long do the beans keep in the fridge?

You can store leftover beans in a sealed container in the fridge for 3 days. Reheat on the stovetop or in the microwave.

Bowl of brothy beans with a torn piece of sourdough bread resting in bowl.Bowl of brothy beans with a torn piece of sourdough bread resting in bowl.

Prevent your screen from going dark

  • Soak Beans: In a large bowl or pot, add dried beans and 2 tsp sea salt. Add enough water to fully cover the beans by 2-3 inches. Soak for 8 hours, or overnight. Once beans have soaked, drain in a colander.

  • Cook Aromatics: In a large pot or Dutch oven, heat 3 tbsp olive oil over medium heat. Add onion, celery, garlic, rosemary sprigs, thyme sprigs, chili flakes and bay leaves. Cook for 2-4 min, stirring occasionally, until fragrant and onion and garlic just start to brown.

  • Cook Beans: To the pot, add drained beans, 4 cups water and 2 tsp sea salt. Bring to a simmer over medium-high. Once simmering, partially cover and reduce heat to medium-low. Cook for 1 hour – 1 ½ hours (this will depend on soaking time and how fresh/old the beans are), making sure the beans maintain a gentle simmer. Beans are done when they are soft and no beans are tough. If you like, you can stir in a little more water to adjust the amount of broth.

  • Mix Miso: To a small bowl, add miso and a ladle full of the broth liquid. Stir until miso is smooth and combined.

  • Remove Herbs: Remove the pot from the heat. Fish out rosemary, thyme and bay leaves. It’s ok if some of the herb leaves are left behind, you just want to ensure to remove the woody sprig.

  • Add Miso and Season: Stir in miso mixture. Taste broth. Season with salt and pepper. Stir in lemon juice. If using leafy greens, stir in to wilt.

  • Divide beans between bowls, top with parsley and/or dill. Serve a lemon wedge on the side. Drizzle with a little olive oil, if desired.

Leftover beans can be stored in a sealed container for up to 3 days and reheated in the microwave or stovetop. To freeze, cool completely then transfer to a freezer bag or container and freeze up to 3 months. Thaw in the fridge before reheated.

Serving: 1serving, Calories: 195kcal, Carbohydrates: 24g, Protein: 9g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 901mg, Potassium: 692mg, Fiber: 6g, Sugar: 2g, Vitamin A: 147IU, Vitamin C: 4mg, Calcium: 102mg, Iron: 4mg