Creamy White Beans

These savory white beans—flavored with garlic, thyme and bay leaf—are the perfect accompaniment for roast leg of lamb or other slow-cooked meat.

Creamy White Beans

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  • Prep Time


  • Total Time


  • Servings



  • 1

    16-ounce bag dried white beans

  • 1

    tablespoon canola oil

  • 1

    medium onion, chopped

  • 10

    cloves garlic, peeled

  • 4

    cups reduced-sodium chicken broth

  • 2

    cups water

  • 3

    large sprigs fresh thyme

  • 1

    bay leaf, preferably fresh

  • ¼

    teaspoon freshly ground pepper, or more to taste


Place beans in a bowl and add enough water to cover. Soak overnight. (Alternatively, use our quick-soak method; see Cook Tips.) Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add broth, water, thyme and bay leaf. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Add the drained beans; return to a boil. Reduce the heat to maintain a gentle simmer. Season with 1/4 teaspoon pepper. Cover and simmer until very tender, 1 1/4 to 2 1/2 hours, depending on the type of beans. Season with more pepper, if desired. Serve warm. Cook's Tip To soak beans using a “quick-soak” method, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. To Make Ahead: Cover and refrigerate for up to 3 days; reheat and thin with a little water or broth, if desired. Nutritional Analysis Per serving (serving size 1/2 cup) Calories Per Serving 148, Total Fat 2g, Monounsaturated Fat 1g,Sodium 192mg, Carbohydrates 25g, Fiber 6g, Protein 10g, Potassium 597mg, Dietary Exchanges - 1 1/2 starch


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