dried white beans
medium onion, chopped
reduced-sodium chicken broth
bay leaf, preferably fresh
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 Tip.)
- 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.
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.
Makes: 12 servings, 1/2 cup each
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat2 g
- Cholesterol0 mg
- Carbohydrates25 g
- Protein10 g
- Sodium192 mg
© Meredith Corporation. All rights reserved. Used with permission.
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