Deliciously creamy and wonderfully warming, my white beans recipe has a savory hint of garlic and the fragrant addition of fresh rosemary and thyme. These white beans are a rustic and cozy accompaniment to roasted chicken, beef or pork, and perfect to dip warm, crusty bread into!
White Beans, a Perfectly Cozy and Creamy Accompaniment
I’ve been preparing my white bean soup with bacon for years now, and it’s one of our favorite soups to enjoy during the cold, winter months when both my husband and I long for meals that fill and warm our bellies.
But this creamy white beans recipe I’m offering up here, kissed with rosemary and thyme, is the perfect thick-yet-saucy side dish to serve alongside a succulent roasted chicken breast, my personal favorite.
Gently simmered with some chicken stock and aromatic garlic, white navy beans become delectably tender and creamy; and when they’re finished with a flourish of fresh, vibrant herbs, the result is quite exquisite to sop up with warm bread, or enjoy by the spoonful.
Easy to prepare, my recipe for white beans offers a bit of a cozy departure from the typical accompaniment of potatoes, rice, or pasta. It’s thick and creamy, and just the kind of rustic recipe to take pleasure in when a bit of extra warmth is longed for.
How to Make a White Beans Filled with Savory Flavor
For this simple recipe, I don’t bother with the long process of soaking dried navy beans and then simmering them for an extended period of time.
What I love about this white beans recipe is how relatively quick it is to prepare, because I’m using organic, canned navy beans here, already nice and tender, and ready to use.
I just drain the navy beans and give them a thorough rinse off, and then they’re ready to be added to a sauce pan and gently simmered with the addition of a few aromatic ingredients.
The garlic and the herbs infuse the white navy beans and their sauce with deep, earthy flavor as they cook together, and the natural starches released from the beans helps to create the thick, creamy consistency that’s so irresistible.
Here’s a glance at my white beans recipe: (or just jump to the full recipe…)
- To begin, I add a small amount of both butter and olive oil to my pot or sauce pan, and allow those to melt together.
- Next, I add my garlic along with a pinch of dried herbs, followed by the drained and rinsed white beans, and then add in some chicken stock.
- The white beans are simmered for roughly 30 minutes until they become thick and creamy.
- I finish the recipe with a small drizzle of cream plus the fresh rosemary and thyme, and serve hot with my favorite protein (roasted chicken breasts) and some warm bread for dipping.
White Beans Recipe with Rosemary and Thyme
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 509 calories
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
- Olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, pressed through garlic press
- 1 teaspoon Italian seasoning
- 4 (15 ounce) cans organic navy beans, drained and rinsed
- Black pepper
- 1 1/2 cups chicken stock/broth
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme
- Small squeeze lemon
- 1/4 cup (slightly generous) cream
- Place a large skillet or pan over medium-high heat, and add in 2 tablespoons of the olive oil and the butter; once melted together, add in the garlic and the Italian seasoning, and stir together for about 30 seconds to 1 minute, until aromatic.
- Once aromatic, add in the navy beans, stir to combine with the garlic and seasoning, then add in the chicken stock/broth and stir to incorporate.
- Bring the beans to a vigorous simmer/boil, then reduce the heat to medium or medium-low, and allow the beans to more gently simmer for about 30 minutes, uncovered, stirring every few minutes until they become thick and creamy, and tender.
- Once creamy and tender, turn off the heat and add in the rosemary, thyme, and small squeeze of lemon, and stir to combine; finish by adding in the cream, and stir to incorporate.
- Serve warm drizzled with extra olive oil, if desired, and your favorite main dish.
Tips & Tidbits for my White Beans Recipe with Rosemary and Thyme:
- Tender, pearl-like navy beans are best: While you could certainly use cannelini beans or great northern beans for this recipe, I absolutely love white navy beans here. They’re actually my favorite variety of white beans, because they are tender with a creamy texture and thin skin, wonderfully delicate and delicious!
- Good quality canned beans for convenience: I like to keep things super quick, easy and convenient when I prepare my white beans recipe, and what makes it totally streamlined is using organic canned beans here. No need to soak overnight and then simmer for an extended period, canned navy beans cook up in no time at all, with thick and creamy results.
- Aromatic ingredients and herbs: A few cloves of garlic bring a lot of savory flavor here, and fresh rosemary and thyme are added in at the end to perfume the beans and the sauce, and compliment with some pretty green color. (You could substitute parsley or even some chives, if you prefer.)
- What to serve white beans with: Roasted chicken breasts are wonderful with these beans, as is simply grilled steak, even roasted pork loin or pork chops. And to complete the meal, you could serve with sauteed green beans or even asparagus for some extra veggies. 😉