“Braised” White Beans – A Zoe’s Kitchen Knockoff Recipe

This is not my white beans, but the consistency is the same. I'm not quite such a good photographer yet.

This is not my white beans, but the consistency is the same. I’m not quite such a good photographer yet.

UPDATE: I’ve noticed that this recipe has been bringing a lot of people to the site lately and wanted to put it out to the community – what’s your favorite recipe you want me to knockoff next? Leave a note in the comments!

By the way if you are here from Pinterest, Welcome! Say hello :) 

Now, if you have the time to actually braise the beans the way you are supposed to, more power to you, and the flavors would probably meld and intensify on this dish. If you are like me however, and dont think that far in advance, here is a 10 minute alternative that tastes DEEElicious. It was great because it’s been chilly here in town the past couple of days and something rich and filling and warm was just the ticket!

Now, a word of warning, I usually don’t measure ingredients because I adjust as I go so these amounts are approximate. You SHOULD be TASTING as you cook, so you too can adjust. Not salty enough? Add salt. Too dry? Add more chicken stock. You get the idea.

OH and sorry Paleo folks – if you dont eat beans (and most of you dont) this recipe is not for you.  For those of you who have read the 4 Hour Chef I’m going to steal a technique from Mr. Ferris and give you the shorthand of the recipe at the end of the long hand for when you are making it again in the future. A cheat-sheet if you will.

What you’ll need (Serves 2 as generous sides in ramekins):

  • 1 can white beans – rinsed and drained
  • 1 Tbsp butter (or.. even better… ghee!)
  • 1 1cm slice of small red onion, chopped (makes about 1/4 a cup)
  • 3 cloves of garlic, crushed and diced
  • 1 cup chicken stock (approximately)
  • 1/2 teaspoon dried rosemary
  • 2 Tbsp GOOD olive oil (and a pinch more for drizzling at the end)
  • Sea salt and fresh ground pepper to taste

How it’s done (Long) :

  • Drain and rinse your beans in a fine mesh sieve or colander. If you have the same experience I have with my beans, when the house is chilly the sauce in the bean can thickens up so you may have to scoop it out or just warm up the can in some hot water before opening. Rinse the beans thoroughly to get rid of the liquid (some fragments of broken beans may remain depending on the size of your holes, and thats okay). Rinsing the beans removes a lot of the stuff that gives you gas when you eat beans so get rid of it (for everyone’s sake)
  • In a small sauce pan heat up the butter on medium till it just stops bubbling (all the water is cooking off) and then add the diced onions. Saute in butter until soft and translucent.
  • Add garlic and rosemary and saute about 30 seconds (until fragrant). Then add your beans and chicken stock and olive oil. Stir to combine.
  • Allow to simmer and stir frequently to prevent bean burn on the bottom of the pan. This should thicken up quickly, however if it does not because you put in too much liquid, simply allow it to simmer a while longer. If it appears too dry, add more chicken stock. Taste the liquid periodically to adjust the salt and pepper seasoning. Remember to be careful adding the salt initially because you can over-salt easily, especially if you are using regular chicken broth instead of low sodium.
  • Once the consistency is thick enough to coat a spoon, and the flavor is how you desire it, it’s done!
  • I like to drizzle a little olive oil onto the top after dividing into ramekins because it looks pretty.

Shorthand: 

Butter+Onions Med Heat Saute/Garlic + Rosemary 30s/Beans + Chicken Stock + Olive Oil simmer/S+P to taste/EVOO drizzle & serve

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Check out the rest of my recipes here

About

Adrianne's left-brain is a graduate student in biomedical science but her right-brain enjoys creating and crafting and sharing it with the world! She's also a Whimseybox Influencer and a designer for Darby Smart!

Comments

  1. Megan says

    Made these today for my 11-month-old daughter, who loves the Zoe’s version. They are AMAZING! I doubled the recipe, added some ground thyme, used white onion (didn’t have purple onion), and eliminated some of the olive oil. Delicious! Thank you!

  2. says

    I pinned this a few months ago. I’ve made these several times, and they are spot on. I, too, eliminated the olive oil. I also subbed vegetable broth for the chicken stock.

    • Adrianne says

      That is awesome to hear ! I’m glad you enjoyed the recipe :) I will have to try it with veggie broth the next time I make it.

  3. Kendall says

    I cannot wait to try these! I love Zoe’s! In fact so much, the day after I had the chicken and spinach roll-ups I came home and recreated them!!! :) I have emailed this recipe to my momma and sister! Can’t wait for us all to give it a try and hear just how wonderful it is!! Thanks for a great recipe to add to the “box!!”

    • says

      It’s pretty quick – depending on the amount of chicken stock you add you might have to simmer longer to get it to thicken up but no more than 15 minutes total I believe. Let me know how you like it!

  4. Theresa says

    We just had a Zoe’s open by us and I had their braised white beans twice in one week. I was so happy when I found this recipe. I also used vegetable broth instead of chicken broth, and added two diced carrots to saute with the onion. This was better than Zoe’s! I am addicted :)

    • says

      Awesome! I will have to try it with the carrots next time! I also want to try a slow cooker version in the future – I will let everyone know how it turns out

        • says

          I have not yet – honestly I haven’t had these beans in months because I haven’t been cooking! My husband took up the slack for me while I was completing my qualifying exam for graduate school (Phew! I’m finally done!).

          I think the recipe would work great in the slow cooker with a few modifications (i.e. start from dried beans, soak them overnight, then braise on low for 6-8 hours with everything else added to the pot. Aromatics do great in long bean cooks – check out this advice from The Kitchn on how to slow cook beans). Remember that one can of beans is equivalent to approximately 1/2-2/3 cup of dry beans so adjust your quantities for the recipe appropriately!

          If you try it, let me know how it turns out! If I try it I’ll be sure to do the same!

  5. Tracy says

    I just want to note that Zoe’s recipe is actually vegan, so I used veggie stock with Not Chik’n bullion and Earth Balance no soy butter substitute. Nom nom.

  6. Vanessia says

    I love Zoe’s Kitchen and today was the first time I tried their white beans….OMG delicious! My husband is a bean lover and I have to thank you for the recipe which I’m going to try tonight.

    Thanks again,
    Vanessia

  7. Casandra says

    I just want to clarify, Zoes Kitchen’s braised white beans are vegan, meaning that no animal products are used in the recipe (I.e. chicken stock). I’m assuming you could replace the chicken stock with vegetable stock in this imitation recipe. Thanks, Adrianne, for your take on this recipe! Live Zoes!

    • says

      Hi Casandra – Yeah someone else said they were vegan… I didn’t realize that when I did my take on the recipe, but I’ve been told that subbing in Vegetable stock tastes great too! Hope you like it :)

  8. Michelle says

    I just made these. Super yummy! Tastes just like Zoes. I did have to simmer mine much longer than 15min, but well worth it!

  9. Chaz says

    The family loved the beans…my hubby was skeptical that they wouldn’t taste the same as Zoe’s. He was so impressed he is trying to adapt the recipe to dried beans instead of canned.

    I was wondering if you could re-create the Rising Roll Gourmet Potato Salad. We love it but haven’t had any luck making it at home.

    Thanks

    • AdrianneMakes says

      I’m glad you liked it! Try the slow cooker method referenced in one of the comments if you want to make it with dried beans.

      I’ll see what I can do about the potato salad! We have a Rising Roll down the street from my office so I’ll stop by and see about reverse engineering :)

  10. Tami says

    I can’t wait to try this recipe! If you want a new challenge, I would love a knock off recipe for the new quinoa side at Bone Fish Grill. It would make an amazing picnic or lunch salad.

  11. Julia Petty says

    I had these for the first time this weekend & sought out a recipe because they were so delicious! I notice you said it may taste better if you “braise the beans the way you are supposed to.” Your recipe seems pretty quick & simple, what would “the way you are supposed to” entail? I plan on making these for dinner tonight, so I doubt I’ll have extra time to braise them thoroughly, but I’m curious!

    • AdrianneMakes says

      Hi Julia! you nailed it on the head – by that I meant the traditional 30-1.5 hour low and slow braise (usually preceded by soaking dried beans instead of using canned – as if I have time for that!). I suppose you could always set them in a crock pot before work but I never remember to do that.

  12. wendy says

    Cosi Restraint’s';cosi sherry shallot lite version that tops cosi signature salad….mmmmmmm,I cant seem to duplicate on my own-plez help w/recipe knock-off!!!!

  13. says

    Phenomenal, and far less complicated than I imagined it’d be from scarfing it down at Zoe’s. I considered taking my immersion blender to it for a few seconds to see if I could get that yummy creamy texture they do, but ravenous hunger won out and I got impatient once I tasted a spoon to judge it. THANK YOU for posting this, it is truly appreciated from a gal trying to cut back on meat without gnawing tofu all the time.
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  14. Lisa says

    I loved these white beans when I tried them at Zoe’s. Now I’ll be making my own batch to enjoy for work lunches!

    I’d love to have the recipe for Houlihan’s White Bean Salad . Think you could reverse engineer that one :-)

    Thanks!

Trackbacks

  1. […] Friday- Seasoned Grilled Chicken http://www.kalynskitchen.com/2007/05/how-to-make-juicy-grilled-chicken.html with Zoe’s inspired Braised White Beans http://yeahimadeit.com/braised-white-beans-a-zoes-kitchen-knockoff-recipe […]

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