White Beans with Olive Oil
Elevate your comfort food game with this timeless recipe for White Beans with Olive Oil, a simple yet sophisticated dish that celebrates the earthy elegance of legumes. Slow-simmered dried white beans—like cannellini or great northern—are infused with aromatic bay leaf and garlic, then finished with a luscious drizzle of extra virgin olive oil and a fragrant touch of fresh rosemary or thyme. A hint of lemon zest adds a bright, citrusy note, making this dish as versatile as it is flavorful. Whether served as a cozy side dish, spooned over rustic toast, or enjoyed on its own, this hearty, protein-packed recipe is a perfect choice for plant-based dining. Plus, with just a handful of wholesome ingredients and minimal prep time, it’s a nourishing, fuss-free meal that fits into any lifestyle.
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Recipe Information
Ingredients
- 1 cup Dried white beans (such as cannellini or great northern)
- 6 cups Water
- 1 leaf Bay leaf
- 2 cloves Garlic, minced
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Fresh rosemary (or thyme), chopped
- 1 teaspoon Lemon zest (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Rinse the dried white beans under cold water and remove any debris or broken beans.
Place the beans in a large bowl and cover with cold water. Soak them overnight, or for at least 8 hours.
Drain and rinse the soaked beans, then transfer them to a large pot.
Add 6 cups of water, the bay leaf, and a pinch of salt to the pot with the beans. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the beans simmer for about 60-75 minutes, or until tender. Stir occasionally and skim off any foam that rises to the surface.
When the beans are almost finished cooking, heat 4 tablespoons of extra virgin olive oil in a small skillet over medium heat.
Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Stir in the chopped rosemary (or thyme) and cook for another 30 seconds. Remove from heat.
Drain the cooked beans, reserving about 1/2 cup of the cooking liquid.
Return the beans to the pot over low heat. Stir in the garlic-herb olive oil mixture, reserved cooking liquid, and lemon zest (if using).
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, adjusting to taste if needed.
Serve the beans warm, drizzled with additional olive oil if desired. Enjoy as a side dish, over toast, or with a sprinkle of fresh herbs for garnish.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 1.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
