White Beans Recipe

White Bean Stew

1. 1

   Soak the Beans (overnight or quick soak)

   Rinse the dried beans and remove any debris. For overnight soak: place beans in a bowl and cover with 4–5 cups of water; soak at room temperature for 8–12 hours. Drain and rinse before cooking. For quick soak: place beans in a large pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour; then drain and rinse.

2. 2

   Cook the Aromatics

   In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the olive oil over medium heat until shimmering. Add the chopped onion, carrot, and celery and a pinch of salt. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and chopped rosemary and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

3. 3

   Simmer the Beans

   Add the drained soaked beans to the pot along with the bay leaf and the 4 cups of broth. Stir to combine and bring to a gentle simmer. Reduce heat to low so the liquid maintains a low simmer (small bubbles). Partially cover the pot and cook until the beans are tender but not falling apart, 45–75 minutes depending on bean type and age. Check every 15 minutes and stir gently to prevent sticking; add up to 1 cup of additional water if the stew becomes too thick before the beans are tender.

4. 4

   Season and Finish

   When the beans are tender, remove the bay leaf and taste. Add the remaining 1 tablespoon of olive oil, kosher salt (start with 2 tsp), freshly ground black pepper, and the lemon juice. If you prefer a creamier texture, use a potato masher or the back of a spoon to mash about one-third of the beans against the side of the pot, or transfer 1 cup of cooked beans with some cooking liquid to a blender or food mill and purée, then return to the pot and stir. Adjust seasoning with more salt, pepper, or lemon to taste. If using, stir in the chopped parsley, red pepper flakes, and grated cheese just before serving.

5. 5

   Serve

   Spoon the stew into bowls, drizzle each serving with a little extra-virgin olive oil and an optional sprinkle of grated cheese and extra parsley. Serve warm with crusty bread or over cooked greens or grains.