These are the best white beans in broth! Turn a pound of dried white beans into tender, salty, all-around vegan protein. This is a one-pot method, versatile, simple to make and easy to refrigerate.
I spent the last week trying to improve my energy and make the kitchen something special.I hope to redeem some of my recent things Kitchen trials and tribulations And again inspired by cooking.
But has anyone really been inspired by cooking lately? I’m sure the answer is yes, but I have been talking to people who are tired of cooking like me and continue to talk. It is pandemic, monotonous, cold, and fatigued. I think most of us want to treat food as comfort food, but it actually makes food feel very hard.
It would be tempting not to do anything at all, so that’s it. Sometimes, dinner toast and frozen food make the most sense. But I know it’s good to put something in the refrigerator, anything self made.
These thick soup white beans are something I can make. A one-pot recipe that makes soft and plump beans swim in a rich and delicious broth.
you could Serve white beans in broth in many ways Once you do them. And, you must have a lot of freezers that you can stock.
What is bean soup?
Freshly cooked beans sound like: a pot of boiled beans, not water.
When the beans are cooked, the soup will thicken, and when the beans are ready, the soup will thicken. Thanks to some olive oil, it also has a rich and luxurious quality-you will see what I mean!
Dried beans or cooked beans
Bisque white bean recipe calls for 1 pound dry White beans. These beans can be cannellini, Great Northern or Navy beans.
Confession: I usually cook and use canned beans at home. I went through the stage of soaking and cooking beans from scratch. But I’m so forgetful about it. Although I have the best plan, I usually end up with canned beans from food storage.
I usually don’t find that cooking beans from scratch is much better than using canned food from the perspective of taste and texture. I know this is a minority opinion, but canned beans can be seasoned by cooking, and I like the fact that there are many low-sodium varieties now.
All this said, I like the economics of cooking a pound of beans from scratch! So many meals can be made from a cheap vegetable protein. When I cook my beans from scratch, like these white beans in broth, I always feel a sense of accomplishment. Especially when I put a container of cooked beans into a container for later use.
Do I need to pre-soak my beans in this recipe?
Yes, this recipe requires pre-soaked white beans.
There are two ways to soak dried beans before cooking: quick soaking and overnight soaking methods. Soaking overnight simply means immersing the beans you plan to cook in a few inches of water and then letting them sit overnight.
Quick soak This involves boiling your beans for a minute, removing them from the heat, then letting them sit for an hour, then rinsing them and using them in your recipes.
You can use overnight or quick soaking method to cook white bean soup. I usually find it easiest to soak overnight. If I wake up in the morning and want to cook beans, but I know I need to reserve an hour for a quick soak, I usually choose the shortcut of canned beans.
Soup white beans ingredients
This is a simple recipe. To do this, you need:
The white bean soup recipe requires four tablespoons of olive oil. Considering that you have to consume at least eight servings of beans, this is not a lot.
But olive oil is very hard, and there is still a long way to go. It is responsible for the silky richness of the broth ingredients in this recipe. I think soup is what makes beans more pleasant than toast!
You can use your favorite olive oil for cooking in the recipe.
Onion and garlic
Scallions help make the recipe more delicious. I usually use two onions in the pot, but if I happen to be using a large onion, I will only use one.
As mentioned earlier, you can use cannellini, Great Northern or Navy beans in the recipe. Cannellini is my preference, but I have prepared each of them in this way and they all work well.
I haven’t tested this recipe with chickpeas, but I think it will work well, maybe by slightly changing the cooking time.I already know i love Braised Cranberry Beans, And they are also good beans used here.
You can use vegetable soup or vegan “chicken-free” soup for recipes. You can use the lower sodium version or the regular version, and the lower sodium version will be used more aggressively. It’s okay! Just adjust the taste of salt.
If you happen to make your own vegetable soup, even better! This is another thing in food preparation that I cannot develop. But when I see home-made things in other people’s refrigerators, I am always impressed.
I like to use some bay leaves, thyme and rosemary to taste.I tied thyme and rosemary with twine to make a small, rustic Garni Bouquet. I like to put a small amount of thyme leaves into the soup during the cooking process, so I will not wrap the bouquet in cheesecloth.
If you don’t have any string to tie the bouquet, you can add fresh, chopped herbs to the soup. I like the ease of using whole twigs and tying them together.
Ten ways to serve white beans in broth
From the perspective of meal preparation, white broth is not a better investment. After making them, you can use them in many different ways. Here are my ten favorites:
- Serve the toast with carob (of course!)
- Toss the beans into the spaghetti
- Quick use of beans Lunch bowl components
- Wrap the beans and some light green vegetables together
- Stir the beans with a plate of roasted winter vegetables, then place everything in the cooked grains or couscous (nutrient-rich plant-based food!)
- Mix them with cooked rice and a few tablespoons of pesto (or a handful of chopped herbs) to make Mediterranean-style rice and beans dishes
- Lightly mash the beans and use them as a sandwich filling
- Put vegan pizza or bread on the beans, this is an easy way to increase the night of pizza plant protein
- Quickly fry some cooked noodle greens and green foods to get a delicious and satisfying dinner
- Use them to add extra protein, fiber and substances to the water. Vegetable puree soup
These are just my favorite uses. I’m sure you will be able to think of your own!
How long can I store the beans?
You can store the white broth in an airtight container in the refrigerator for up to four days. If you need to store for a longer period of time, I suggest you select the freeze option below!
Can boiled white beans be frozen?
Clearly. Because I want to cook for one person, I always freeze about half of the beans once they are ready. You can freeze them in a large container or into smaller parts (garbage bag Very useful for this).
The boiled white beans will be kept in the refrigerator for up to six weeks. I like to remember that I have one or more servings of beans that can be used for thawing. This is a good choice to keep me from worrying about the next meal.
Yield: 8 Share
- 1 piece lb Dried white beans (Cannellini, Great Northern or Navy)
- 1/4 cup olive oil
- 2 pcs White or yellow onion (or 1 very large onion), finely chopped
- 6 Clove garlic, chopped or thinly sliced
- 6 cup vegetable soup
- 2 pcs Bay leaf
- Each fresh rosemary and fresh thyme are made of a few small branches and tied together with twine to make a small bunch of vanilla
- 2 pcs teaspoon Coarse salt (If your soup is very salty, you can adjust it to a teaspoon, but this recipe works well with a lot of salt!)
- Freshly ground black pepper to taste
- Squeeze fresh lemon juice, optional
Soak your beans overnight, or use the quick soak method (soak the beans in enough water to cover 2 inches, then add a teaspoon of salt, boil, and let stand for 1 hour). Drain the beans.
Heat oil in a large, heavy bottomed pot over medium heat. Add onions. Fry for four minutes, stirring often. Add garlic and fry for another two minutes, stirring constantly.
Add beans, soup, bay leaf, herbs and salt to the pot. Boil. Reduce heat. Cover the pot and cook for 1 hour. Remove the lid and cook for another 30-45 minutes, or until the beans are tender. Remove bay leaves from the pot. Taste and add freshly ground pepper to taste, and any other salt you might want. If you want, you can add fresh lemon juice to the pot or squeeze it on the beans while eating.
Serve the coffee beans as you like, or save/freeze them for later use.
But they are different. They are richer and more delicious than most beans I try to cook from scratch. Despite the short list of ingredients (not to mention the fact that a pot of beans was a humble food at first), they are still a treat.
I hope to eat these white bean soups in the next few days, and I am happy to find a place to put them. Finally, I am very happy to share with them. Hope you find your own way to enjoy them.