Canned white beans and a good vegetable broth, along with some pantry staples, come together to create this hearty and rustic Braised White Bean Stew.
Braised White Bean Stew is the answer to eliminating your weeknight meal stress. Healthy, hearty, and delicious, this Braised White Bean Stew takes about an hour to make and is extremely freezer friendly. Make a large batch on the weekend – double it if you wish – and freeze it for an easy go-to weeknight dinner the whole family will love.
White beans are sometimes referred to as Navy Beans or Great Northern Beans. If you can’t find one of those, Cannellini Beans are a perfect substitute. Did you know that Navy beans, as their name might suggest, were used as a primary food supply by U.S. naval forces in the early 1900s? I love food trivia!
Like most beans, white varieties are typically very high in fiber and are also a protein source, which can make them an attractive meat substitute for vegetarians. White bean varieties are typically also high in potassium, folate, vitamins C and B6, calcium, and iron. So, when I said this stew was healthy, I wasn’t kidding!
As you can see from the recipe below, I used canned white beans just to make life easier for myself. If you prefer, you can use dried beans, just be sure to soak them in water overnight before cooking them. To keep this recipe under an hour from start to finish, use canned beans.
If you’re looking for a non-vegetarian version of this stew, feel free to add some diced bacon or ham to the pot along with the olive oil and onions.
When all is said and done, get yourself a big piece of crusty bread, set yourself up on the couch, and turn on Netflix. This stew is so warm and soothing, it begs to be eaten in comfort. Enjoy!
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Braised White Bean Stew
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 38 ounces canned navy beans, drained and rinsed (2 cans)
- 2 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Using a Dutch oven, add the olive oil and bring to a medium heat.
Add the onions and sauté for 4-5 minutes until cooked. (Do not brown the onions!)
Add the garlic and sauté for 2 minutes.
Toss in the rosemary, salt, oregano, and black pepper. Stir into the onion and garlic mixture.
Next, add the beans and the vegetable broth. Stir and place a lid on the pot. Lower the heat to medium-low and allow to simmer for 30 minutes. Stir every 10 minutes.
The broth will begin to thicken. Since the beans are already cooked, once the broth reaches the desired consistency for you, the stew is done. If the broth becomes too thick, add more vegetable broth – about ¼ cup at a time.
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