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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!
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!
📖 Recipe
Brothy Oven Baked White Beans
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
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
- 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.
- 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
Brandi says
**Really Good!** Don't miss out on the unique flavor the oven-baked beans add to this dish. I've tried it with pre-cooked beans on the stovetop, but the oven method results in a creamier, more flavorful meal. The only addition I made was a squeeze of lemon at the end. Even my picky 5 and 8-year-olds loved it! I served it with a buttered baguette. This is definitely a keeper!
bri says
Hi Brandi! I'm so happy to hear you enjoyed these oven baked beans. Even better to hear that your kids liked it to! (They're always the most honest critics aren't they?! haha). The squeeze of fresh lemon at the end sounds lovely. As does the buttered baguette. Thank you so much for taking the time to come back and share your recipe review. Much appreciated!
Christine says
I love this bean dish, it’s so flavorful and delicious! It was easy to make, I used canned beans that I rinsed to save time and I also used a combination of navy and cannellini beans. Hands down my favorite bean soup! I ate it for lunch every day and made cornbread to go with it. I do think I will take off the skin of the garlic cloves, as I found bits and pieces in the soup. This will be added to my favorite dinner rotation, thank you!
bri says
Hi Christine! Wow, such a lovely review:) Glad you enjoyed the soup. Cornbread sounds like a delicious pairing. I'll need to try that next time I make it. Thanks so much for sharing!
valerie crosby says
Have you ever blended it? I don't like the texture of beans.
bri says
Hi Valerie! Good question! I actually haven't tried that. But if you don't like the texture of beans then I probably wouldn't recommend this recipe. If you're on the lookout for soup recipes, perhaps a blended soup might be more to your liking - such as: Easy Frozen Pea Soup, Curried Pumpkin Lentil Soup, or Vegan Potato Leek Soup. Or if you're looking for a high protein soup option, perhaps this Vegetarian Tortellini Soup or Vegan Red Lentil Soup? Both have plant-based sources of protein that aren't beans. Hope this helps!
Andrea Schwartz says
best brothy beans recipe, hands down. Garlic and tomato paste are essential.
bri says
Hi Andrea! That makes us so happy to hear! Glad you enjoyed the Brothy Beans. Thank you for taking the time to write in!
Erin H says
These beans are spectacular! I cooked them in the slow cooker. After an overnight soak, they cooked (following the exact recipe) on low for 6 hours and were definitely cooked through! Maybe reduce time to 5 hours if you want the beans to not fall apart.
bri says
Hi Erin! So glad you enjoyed this recipe. Thank you so much for sharing how the slow cooker worked for you. I've been wanting to test it that way, so really appreciate your notes. Thank you so much!
Diane says
I just love these beans , I make them all the time ! Thank you for the recipe
This time I added 1 tbsp maple syrup and only used 2 tbsp olive oil (which i found did not make a difference in taste from the 4 tbsp ) next time i will try 1 tbsp .
I was in an experimental mood today so I also added 1/2 each diced red and green bell pepper and 1 tsp fennel .
I find it freezes well also
bri says
Hi Diane! Glad to hear you make is beans recipe often:) Thank you for sharing your substitutes with other readers - I'm sure others will find this helpful! Have a great week ahead.
Kerrie says
Would this recipe work without the oil?
bri says
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!
Ari says
Hi, would it be possible to make this in a slow cooker?
If so, would you recommend cooking the beans with the garlic and herbs, or separately?
bri says
Hi Ari! Yes, you should be able to make this recipe in a slow cooker. We haven't tested it this way, so can't advise on cook times. But, do write back with an update because I'm sure others would be interested! If cooking it in the slow cooker, I'd recommend putting the garlic and herbs in with the beans at the same time. Essentially, adding everything in the slow cooker container at once. Then letting it cook until the beans are tender. Hope this helps and do let us know how it goes!
Kim says
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!
bri says
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!
Calista says
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!
bri says
Hi Calista! Yay, so glad you enjoyed this recipe! The smoked sun dried tomatoes sounds delicious. Thanks for writing in!
Francesca says
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
bri says
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!
Melanie says
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!
bri says
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!