Braised White Bean Stew

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 247
Author: Lord Byron's Kitchen
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.
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  • 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.


Calories: 247kcal | Carbohydrates: 6g | Protein: 0g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 762mg | Potassium: 63mg | Fiber: 0g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 3.5mg | Calcium: 17mg | Iron: 0.2mg