I'm more of a pinto and black bean guy, but I do like a bowl of White Beans with crusty toasted bread from time to time and I think you will like my recipe video too. My White Beans are loaded with veggies. You can add or subtract what I use.
I like chunky chopped carrot, celery, and onion, and of course plenty of garlic, too. The French call this combination a mirepoix.
I also add my garden herbs of sage, oregano, and from the jar, a dried bay leaf. Again add or subtract what you have on hand, whether the herbs are fresh or dried.
I finish the recipe with plenty of water and a cup of white wine - don't worry if you don't have wine, all the veggies add plenty of flavor. Beans take a while to simmer covered, about 3 to 4 hours, while a pressure cooker will do it in less than an hour. But there's no better aroma than slow cooking beans on the stovetop.
I like to saute onions to bring out their sweetness first, then saute garlic for a minute. That's all the prep I do. Add everything else and get to cooking the White Beans.
I grew up eating pinto beans in Texas, but when we moved to Louisiana I was introduced to White Beans as a side to the rice and sausage dish Jambalaya and other Cajun entrees. Louisiana-style White Beans leave out the carrot. The onion and celery are fine chopped so it pretty much blends into the bean sauce. The herbs are a bay leaf, and a sprinkle of Creole Seasonings is used. I like White Beans this way, too.
My Vegetarian White Beans are easy to make and you can make it your own if you have a fave herb or veggie addition, go for it!
My YouTube video link for viewing or embedding, just click here.
- 1 pound White Beans - also known as navy beans, great northern beans, small, or large white beans. Give the beans a quick rinse if necessary.
- 1 Onion - chopped. white or yellow onion. Okay to add more.
- 1 large Carrot - chopped. Okay to add more carrot.
- Celery - 1 to 2 ribs. Okay to add more if you like.
- 1 teaspoon Garlic - chopped fresh or dry.
- 1 teaspoon Herbs - I use oregano, sage, and thyme. Okay to use any fave herb you like, fresh or dried.
- 1 Bay Leaf
- 1 tablespoon veggie oil - any favorite, like avocado or olive oil. To saute onions and garlic.
- 8 cups of water - according to directions on the bag. At end of cooking, you can uncover pot of beans and let some liquid cookout for half an hour, if too watery. I like a thicker broth with beans.
- 1 cup white wine - optional. Vegetable broth is a good substitution for extra flavor. Again this is optional.
- Salt and pepper to taste.
Wash beans and pick out any debris if necessary. Chop veggies into large or small pieces.
Add oil and saute onions for about 5 minutes. Add chopped garlic and saute for another minute.
Finally add the chopped veggies, herbs, and salt and pepper to taste.
Fill the pot with about 8 cups of water and a cup of wine. Wine is optional, okay to add any favorite broth like vegetable.
Bring beans, veggies and water to a boil, then lower heat to a low simmer. Cover and cook until White Beans are tender, about 3 to 4 hours. Be sure to check on liquid if it cooks out, add as needed.
I like a thick sauce with the beans so I let some of the liquid cooks out. You can always uncover the beans for a half hour or so at end of cooking to thicken the sauce.
Taste the beans to find the tenderness you like and serve hot!
Just a note, this is the White Beans Recipe I use for a Cassoulet, which has the addition of chicken and sausage, baked for an hour and a half with the beans...sooo gooood.