This recipe for Braised White Beans with Garlic and Rosemary is the definition of plant-based comfort food! It’s creamy, hearty, full of warming flavors, and ready in 30 minutes. Serve with crusty bread!
What does it mean to “braise” something?
A common method for preparing meats, to braise is to slowly simmer an ingredient within cooking liquid (sometimes after searing). It is similar to stewing but includes a bit less liquid.
Ingredient Details for this Recipe
Extra virgin olive oil is main liquid we are cooking the beans in.
Fresh rosemary is my favorite winter hearty herb.
Crushed red pepper flakes add a slight bit of heat.
Fresh garlic lends flavor and a sharper bite.
Cannellini beans are hearty and naturally very creamy.
Sea salt,black pepper, and nutmeg are used to season.
Lemon juice helps to cut through the olive oil.
Cashew parmesan adds a savory note that is slightly cheesy. There is a recipe for this in the notes!
Crusty bread makes for the best dipping tool when serving.
Ways to Customize Braised White Beans
My favorite beans to use are cannellini (also known as white kidney beans), but Navy or Great Northernbeans would also work well! These white beans are very naturally creamy and well-suited for braising. Chickpeas and black eyed peas are a bit firmer but could be included in as mix-ins, if that’s what you have on hand.
Other hearty winter herbs such as sage and thyme could be nice additions alongside the rosemary.
The dry white wine we’re using is for an added depth of flavor (the alcohol cooks off). If you do no have this on hand, some additional lemon juice will help brighten things up. Vegetable broth is something I never have (for no good reason LOL) but that could be useful also.
To make this into a meal prep-able option, I like to pack it with a bunch of kale for a lunch-worthy salad. when heated in the microwave, the kale steams itself a bit and does not require dressing.
This recipe for Braised White Beans with Garlic and Rosemary is the definition of plant-based comfort food! It’s creamy, hearty, full of warming flavors, and ready in just 30 minutes. Serve with crusty bread!
In a large pot, heat olive oil over medium heat with rosemary and red pepper flakes. Add crushed garlic and salt; let it brown slightly, about 5 minutes.
Add one can of white beans WITH bean liquid and rinse the other can and add WITHOUT the liquid. If you’re using home cooked beans, add all three cups of beans along with 1/2 cup water to make up for this. Add white wine if using.
Lower heat to a simmer and let beans cook until slightly thickened, about 8 minutes. Remove rosemary sprigs and set aside for garnishing later. Use a fork to mash some of the beans down, and season with black pepper and nutmeg.
Remove from the heat and taste to see if you need a bit more salt (you likely will if you used homemade beans). Add lemon juice.
To serve, top with cashew parm, red pepper flakes, olive oil, and lemon juice. Crusty bread for dipping is a must.
To make cashew parmesan: Pulse in a food processor 1 cup raw cashews. 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. Stored in a sealed jar in the fridge for a few months.
Prep Time:15 minutes
Cook Time:15 minutes
Serving Size:One fifth of recipe
Saturated Fat:2.1 grams
Unsaturated Fat:12.8 grams
Trans Fat:0 grams
About the Author
Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.
Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.