Creamy White Beans

Creamy White Beans

These savory white beans—flavored with garlic, thyme and bay leaf—are the perfect accompaniment for roast leg of lamb or other slow-cooked meat.

From EatingWell: November/December 2011
Yield: 12 servings, 1/2 cup each
Active Time: 15
Total Time: 120


  1. 1 16-ounce bag dried white beans
  2. 1 tablespoon canola oil
  3. 1 medium onion, chopped
  4. 10 cloves garlic, peeled
  5. 4 cups reduced-sodium chicken broth
  6. 2 cups water
  7. 3 large sprigs fresh thyme
  8. 1 bay leaf, preferably fresh
  9. 1/4 teaspoon freshly ground pepper, or more to taste


  1. Place beans in a bowl and add enough water to cover. Soak overnight. (Alternatively, use our quick-soak method; see Tip.)
  2. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat and thin with a little water or broth, if desired.
  • 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.


Nutrition Per Serving: 148 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 25 g carbohydrates; 10 g protein; 6 g fiber; 192 mg sodium; 597 mg potassium.

Nutrition Bonus: Folate & Iron (20% daily value), Potassium (17% dv), Magnesium (15% dv)

1 Carbohydrate Serving

Exchanges: 1 1/2 starch