This creamy white bean recipe is something I crave on cold winter days (and nights). It’s got everything you could want in a bowl: protein, fibre, flavour and warmth.
It doesn’t require much active prep time. Actually, it’s a meal that comes together on it’s own, so you’re free to do whatever you want!
Not many ingredients needed, so if you’re looking for a healthy meal to throw together with just what you have in your pantry, here ya go!
From a nutrition standpoint, it’s a high protein vegan meal, perfect if you’re vegetarian, vegan or trying to follow a more whole food plant based diet. Packed with plant-based protein (from the beans) and fibre (also from the beans) meaning, this dish is sure to keep you full and energized!
Add as much or as little salt as you’d like, and more herbs and lemon to match your dietary restrictions.
I like to serve this meal with a big green salad. Usually mixed greens and or arugula with a bright and fresh salad dressing (like lemon juice or white balsamic vinegar and olive oil).
Let’s dig in!
2 cups Cannellini beans, dry
3 Bay leaves, dry
2-3 Sprigs rosemary, fresh
1-2 Tbsp fresh lemon juice
2-3 fresh lemon slices
Soak 2 cups of cannellini beans overnight. Put in a large bowl, cover with water, let soak for at least 12 hours.
In the morning, or once the beans are softer and have grown in size, drain water and transfer to a medium sized pot. Fill with water just to cover the beans.
Add generous amounts of salt (to your taste), ⅛-¼ cup olive oil, bay leaves, rosemary (throw the whole thing in there, you’ll fish it out there), lemon juice and lemon slices.
Set to medium to high heat, bring to a boil and then reduce to a simmer.
Simmer covered for 45-60 minutes until beans are cooked and soft but not mealy and only some liquid remains.
Remove the lemon slices, bay leaves and rosemary stems.
Season with more salt if needed.
Serve in bowls with big green salad on the side!