Description
This Brothy White Beans recipe features tender, creamy white beans simmered with aromatic shallots, garlic, thyme, and a Parmesan rind in rich chicken stock. Finished with a squeeze of fresh lemon and served alongside toasted bread and Parmesan cheese, this comforting dish is perfect as a light meal or elegant appetizer.
Ingredients
Scale
For the Beans:
- 3 tablespoons olive oil
- 2 large shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 sprigs thyme
- 1 cup dried white beans (navy beans, cannellini beans, or great northern beans), soaked overnight and drained
- 6 cups chicken stock (preferably homemade)
- 1 hunk Parmesan rind (about 3 inches)
- Salt and pepper, to taste
For Serving:
- 4 thick slices of toasted bread
- Parmesan cheese, for garnish
- Lemon slices
- 1/4 cup minced parsley (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the thinly sliced shallots, garlic, and thyme sprigs. Sauté gently until the shallots become translucent and release their fragrant aroma, about 5-7 minutes.
- Simmer the Beans: Add the soaked and drained white beans to the pot along with the chicken stock and the Parmesan rind. Bring the mixture to a low simmer, then cover with a lid and cook gently for 1 ½ to 2 hours, or until the beans are tender and creamy in texture.
- Finish the Dish: Remove the Parmesan rind and thyme stems from the pot and discard them. Season the beans generously with salt and freshly cracked black pepper to taste.
- Serve: Ladle the brothy beans into serving bowls. Enhance with a drizzle of high-quality olive oil and a squeeze of fresh lemon juice. Garnish with freshly grated Parmesan cheese and optional minced parsley. Serve immediately with thick slices of toasted bread and lemon slices on the side.
Notes
- Soaking the beans overnight helps reduce cooking time and improves digestibility.
- If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
- The Parmesan rind adds umami depth; save leftover rinds in the freezer for future soups and stews.
- Adjust seasoning as needed; beans absorb salt slowly during cooking.
- Serve with crusty bread to soak up the flavorful broth.
