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Featured image of cooked white beans.

White Beans Recipe

These easy, made-from-scratch white beans make the best protein-filled meal or as a tasty side dish! This recipe is full of robust flavor and works for most types of dried bean varieties.
4.91 from 10 votes
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Bonnie - Serene Trail

Course: Main Course
Cuisine: American
Cook Time: 2 hours
Soak Time: 8 hours
Total Time: 10 hours
Servings: 12
Calories: 140kcal

Ingredients

  • 1 pound dried white beans, (454g)
  • 8 cups water, (1.9L)
  • 8 cups vegetable broth, low-sodium, (1.9L)
  • 1/2 cup white onions, diced, (75g)
  • 3 garlic cloves, diced
  • 1/2 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • salt to taste (optional)

Instructions

  • Sort through the dried beans and discard any that look heavily discolored or like small pebbles. Add the dried beans to a large dish and fill it with water. The water line should be about 2-3 inches above the beans. Remove any beans that float to the top. Let them soak overnight, or for 8-12 hours.
  • Pour the soaked beans into a colander and thoroughly rinse them under running water.
  • Dice the onion and garlic. Measure out the dried herbs, water, and vegetable broth.
  • Pour the beans in a large pot along with the water and vegetable broth. Set the heat on the stove to high. Bring the beans to a rolling boil and let them cook at this temperature for 3 minutes.
  • Turn the heat down to low and stir the beans. Add the onions, garlic, rosemary, and thyme. Stir everything together and cover the beans.
  • After one hour, check to see how tender the beans are. If the beans are not done, cover them back up and come back to check on them again every 30 minutes.
  • Salt to taste and enjoy!

Video

Notes

  • One pound of dried beans makes about 6 cups of cooked beans.
  • This recipe works for most varieties of dried beans except split peas and lentils.
  • You can use any other types of herbs or spices such as bay leaves, pepper, cumin, etc.
  • Cooking time will vary. For many recipes, you’ll want a fork to easily cut through the beans. Although you may want them to have more structural integrity for something like a cold bean salad.
  • Add salt to your liking, or depending on what you’ll be using the beans for. For example, if you’re eating them as they are, 2-3 teaspoons would be good. However, if they are going to be part of another recipe with other flavors added, you may not want to add salt at all.
Storage
  • Store leftover beans in an air-tight container in the refrigerator for up to four days or in the freezer for up to three months.

Nutrition

Serving: 0.5 cup | Calories: 140kcal | Carbohydrates: 26g | Protein: 10g | Sodium: 14mg | Potassium: 693mg | Fiber: 7g | Sugar: 2g | Calcium: 101mg | Iron: 4mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.