• Skip to main content
  • Skip to primary sidebar

Evergreen Kitchen

menu icon
go to homepage
  • Cookbook
  • Recipes
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cookbook
    • Recipes
    • Resources
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mains

    Published: May 22, 2020 · Modified: Feb 5, 2022 by bri · This post may contain affiliate links.

    Brothy Oven Baked White Beans

    Delicious brothy homemade white beans. Infused with garlic and herbs, the flavorful broth is good to the last drop! Baking beans in the oven makes for easy, hands off cooking. Meal prep these beans for healthy, protein packed meals throughout the week. These white beans are delicious on their own, served with crusty bread, or added to soups and grain bowls.
    Jump to Recipe
    Dutch oven with beans, garlic, rosemany shallots and other ingredients
    Dutch over with beans, garlic, rosemany shallots and other ingredients

    These days we’re really leaning into cozy comfort foods - and these brothy oven baked beans certainly fit the bill. They’re as versatile as can be: eat the beans and the garlicky broth as is (or with a side of grilled bread, for dipping), use it as a base for soups/stews, or add a scoop of beans to bowls, salads, toast, anything you want really. And while cooking beans from scratch does take some time, this method lets you pop them in the oven for a completely hands-off cooking approach. It truly is the best of both worlds.

    Given everyone seems to have been hunkered down at home for months now, we weren’t really sure how excited anyone would be about something as humble as a dried bean. But it turns out, the excitement is real. After a simple photo of beans from our weekend meal prep, we’re stunned by how many of you were literally begging for the recipe! So without further adieu, here’s how to make our brothy oven baked beans.

    The recipe starts with an overnight soak for dried navy beans. If you prefer to go with another white bean, like cannellini, go ahead! After soaking, you’ll simply rinse and strain the beans and toss them into a pot with your favorite veggie stock and a handful of delicious herbs and aromatics. Shut the lid and pop everything in the oven. You can cook beans on the stove, but we love the oven baked method because you don’t need to keep an eye on a bubbling pot for hours. Our method means you literally “set it and forget it”...until your timer goes off to tell you that your delicious beans are ready!

    Close up of beans being cooked down in a dutch oven with spoon stirring

    This is a recipe that really benefits from starting with good ingredients, so pick your favorite veggie stock (ours right now is Better than Bouillon, but use what you love). If you don’t have shallots, feel free to skip them. Don’t skip the garlic, because nobody regrets roasted garlic. Two heads of garlic might seem like a lot, but it’s what we feel is the perfect amount for this recipe - and we are cooking up a lot of beans, after all. We won’t get upset if it’s desperate times and you can only scrounge up one head of garlic...but if you’re completely out, we’d suggest waiting until you’re fully stocked before making this for the first time (that way, you’ll know what you’re missing!). Thyme, if you haven’t noticed, is one of our favorite herbs, and definitely worth buying for this recipe, if you don’t already have it on hand.

    Another thing we love about this dish is that both the beans AND the garlicky broth make for many delicious, versatile meals. You can eat them on their own, as we often do. You can toast / grill up bread to serve on the side for dipping. If you’re feeling up to it, you can toss in whatever greens you have on hand (kale, spinach, bitter greens, are all great contenders). We sometimes like to serve ours with crumbled feta and a jammy egg on the side for variety. Sometimes we use the beans and broth as the base of a soup (adding in small cooked pasta noodles and other veggies); or they can be served on top of rice. Extras can be frozen if you feel like you have too many to get through in the week, but we have yet to have that happen!

    Plate of beans topped with an egg and brocollini
    Bowl of beans with roasted bread and greens

    Brothy Oven Baked White Beans

    Delicious brothy homemade white beans. Infused with garlic and herbs, the flavorful broth is good to the last drop! Baking beans in the oven makes for easy, hands off cooking. Meal prep these beans for healthy, protein packed meals throughout the week. These white beans are delicious on their own, served with crusty bread, or added to soups and grain bowls.
    Prep Time 15 minutes
    Cook Time 1 hour 45 minutes
    Total Time 2 hours
    Servings 6
    Author: Bri
    Pin Recipe
    Dutch oven with beans, garlic, rosemany shallots and other ingredients
    Print

    Ingredients

    • 3 cups dried navy beans (see note 1)
    • 2 heads garlic
    • 1 large yellow onion, diced
    • 2 shallots, thinly sliced (optional)
    • 7 cups vegetable broth
    • ¼ cup extra virgin olive oil
    • 2 tablespoons tomato paste
    • 3 sprigs fresh thyme
    • 2 dried bay leaves
    • 1 teaspoon fine sea salt
    • ¼ teaspoon black pepper
    • ¼ to ½ teaspoon red pepper flakes
    US Customary - Metric

    Instructions

    • The night before - soak: Add beans to a large bowl and fill with water. (Beans can triple in size so make sure there's plenty of water). Cover and let soak at room temperature overnight.
    • The next day - drain and preheat: Drain and rinse soaked beans. Transfer beans to a large Dutch oven. Position a rack so that the Dutch oven (with the lid on) will be roughly centered in the oven. Preheat oven to 375°F (190°C).
    • Combine and bake: Trim the tops (about ½-inch / 1 cm) off each head of garlic to reveal the cloves. Add the heads of garlic, onion, shallots, broth, olive oil, tomato paste, thyme, bay leaves, salt, pepper, and red pepper flakes to the pot. Stir to mix. Cover with a lid. Bake until beans are tender, 1 hr 45 minutes to 2 hours.
    • Finish seasoning: Use a slotted spoon (or tongs) to press the heads of garlic against the side of the pot to release the soft garlic cloves. Remove and discard the garlic skins, bay leaves, and thyme sprigs. Stir well to mix the garlic into the broth. Taste and season with more salt and pepper. Ladle beans and broth into bowls. (See note 2 for serving suggestions).

    Notes

    1. Navy bean substitute: You could substitute navy beans with other white beans, such as cannellini. Beans have different cooking times required, so you will need to adjust accordingly.
    2. Serving suggestions: These beans (and the broth) are delicious on their own. But here are some other serving ideas to mix it up:
      • Grilled or crusty bread on the side
      • Top with blanched greens (such as broccolini), soft boiled egg, crumbled feta, and microgreens
      • Stir beans into a soup. Would be delicious in a white bean and pasta soup!
      • Add beans to a grain bowl, for some plant-based protein

    Nutrition

    Calories: 483kcal | Carbohydrates: 75g | Protein: 26g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1023mg | Potassium: 1394mg | Fiber: 28g | Sugar: 8g | Vitamin A: 134IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 6mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

    More Mains

    • Vegetarian air fryer eggplant parmesan with marinara sauce on a dinner plate.
      Air Fryer Eggplant Parmesan
    • Halloumi Thai Curry in a skillet topped with cilantro, jalapeno, and herbs.
      Easy Halloumi Curry
    • Vegan Potato Leek Soup topped with chives and pepper in a bowl with a spoon.
      Vegan Potato Leek Soup
    • Vegetarian Orzo Pesto Salad with tomatoes, peas, and cheese in a bowl.
      Easy Orzo Pesto Salad

    Reader Interactions

    Comments

      LEAVE A COMMENT Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kerrie says

      March 18, 2023 at 7:05 pm

      Would this recipe work without the oil?

      Reply
      • bri says

        March 26, 2023 at 6:12 pm

        Hi Kerrie! The olive oil in this recipe is for flavor and texture. You could certainly make it without, but it probably won't be quite as tasty! That said, it'll still taste good. If you need a bit more liquid in the end, you can add a bit more vegetable broth to compensate for the oil. Hope this helps!

        Reply
    2. Kim says

      October 19, 2022 at 12:30 pm

      5 stars
      So easy and delicious. I will be doing this recipe again. Great garlic flavor and creamy beans. I am going to try it in a soup too. Thanks!

      Reply
      • bri says

        October 23, 2022 at 8:19 pm

        So glad you enjoyed this recipe Kim! Yes, the beans would be delicious in a soup as well:) We use some of the leftover broth to give the soup base some delicious garlicky flavor. Let us know how it goes!

        Reply
    3. Calista says

      September 28, 2022 at 1:43 am

      5 stars
      Loved making this recipe!

      I didn’t use tomato paste but added extra broth and some smoked sun dried tomatoes and the infused oil.
      Also added smoked kalamata olives and lemon zest.
      Definitely worth soaking the beans for a nuttier texture than canned beans. Batched up for freezing to add to soups, salads and just on their own!
      Thank you!

      Reply
      • bri says

        October 23, 2022 at 8:17 pm

        Hi Calista! Yay, so glad you enjoyed this recipe! The smoked sun dried tomatoes sounds delicious. Thanks for writing in!

        Reply
    4. Francesca says

      June 24, 2022 at 2:32 am

      This looks amazing 🤩

      I was wondering about the nutritional facts if they are measured by per cup or # of certain grams.

      Asking as a T1D. Still will make though. It looks too good not too.

      Thank you for sharing this recipe

      Reply
      • bri says

        June 26, 2022 at 8:07 pm

        Hi Francesca! So glad you came across this recipe! The nutritional facts are automatically calculated based on all the ingredients & quantities inputted into the recipe. The quantities of the ingredients can be viewed in US Customary (cups) or metric (grams), whichever you prefer. The nutritional estimates are the same for both these measures. They reflect 1 serving (recipe makes about 6 servings total). We always recommend that those with specific dietary considerations enter the recipe into their own preferred nutritional calculator, if you need to get really specific/accurate. For example, the actual brand of vegetable broth you use will have an impact on sodium, etc. Does this help answer your question? Feel free to reach out if we can help with anything else!

        Reply
    5. Melanie says

      March 31, 2022 at 2:16 am

      5 stars
      I was shocked how good beans could be when I tried these. So. Delicious. And they’re even better the next day. The recipe makes a lot so I will halve the recipe next time (that said, they freeze really well so perhaps I’ll buy more mason jars so they’re always on hand!). They’re delightful on greens with a runny egg on top. Make these immediately!

      Reply
      • bri says

        March 31, 2022 at 5:48 am

        Thank you so much for sharing Melanie! We love the idea of serving the beans over greens and adding an egg:) Anguel & I are thrilled you enjoyed this recipe. Thanks for taking the time to write in!

        Reply
    « Older Comments

    Primary Sidebar

    Welcome to Evergreen Kitchen! We're all about delicious vegetarian food you actually want to eat. Here you'll find craveable dinner recipes, meal prep ideas, healthy-ish desserts, and everyday cooking resources.

    More about us →

    Get the Cookbook!

    Evergreen Kitchen Weeknight Vegetarian Dinners for Everyone Cookbook Cover
    Learn more about Evergreen Kitchen:
    Weeknight Vegetarian Dinners for Everyone

    Spring Features

    • Vegetarian Lentil Nicoise Salad
    • Whipped ricotta dip with honey, thyme, and pepper in a bowl.
      Whipped Ricotta Dip with Honey
    • Black Lentil Salad with Feta in a bowl with a fork.
      Mediterranean Black Lentil Salad with Feta
    • Halloumi Couscous Salad with Lemon on a green plate with a fork.
      Halloumi Couscous Salad with Lemon
    • Lemon Spinach Orzo in a bowl topped with feta and dill.
      One Pan Lemon Spinach Orzo with Feta
    • Roasted veggie sandwich with avaocado and chipotle mayo on a serving platter
      Roasted Veggie Sandwiches with Peri Peri

    Fan Favorites

    • Close up of crispy breaded air fryer tofu with panko breadcrumb crust
      Crispy Breaded Air Fryer Tofu
    • Lemon dill and chickpea sandwich cut in half
      Vegan Smashed Chickpea Sandwich
    • Mushroom stroganoff in a white plate with fresh thyme and parmasen
      Vegetarian Mushroom Stroganoff (One Pot)
    • 12 peanut butter coconut power balls on a marble background
      Best Peanut Butter Coconut Balls
    • Close up of crispy air fryer breakfast potatoes (home fries)
      Air Fryer Breakfast Potatoes (Home Fries)
    • A bowl of Instant Pot Navy Bean Soup with a piece of bread sitting on the edge of the bowl, with a white spoon and sliced lemon
      Instant Pot Bean Soup

    Footer

    ↑ back to top

    Info

    About

    Privacy Policy

    Contact

    Contact us

    Recipes

    Jump to Recipes

    As an Amazon Associate, we may earn commissions from qualifying purchases, at no cost to you. Thank you for supporting Evergreen Kitchen!