A Quick Heads Up
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Now, if you have the time to actually braise the beans the way you are supposed to (i.e. hours of soaking and cooking), more power to you, and the flavors would probably meld and intensify on this dish. If you are like me, however, and don’t 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!
What’s your favorite recipe you’d like to see us to copycat next? Leave a note in the comments!
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 don’t eat beans (and most of you don’t) 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.
"Braised" White Beans - Zoe's Kitchen Copycat
Yield 2-3 servings
What you'll need (Serves 2 as generous sides in ramekins):
- 1 can white beans
- 1 tbsp butter or ghee [note: if vegan or kosher use Olive Oil]
- 1/2 small red onion
- 3 cloves of garlic
- 1-1.5 cup chicken stock [note: if vegan or kosher use Vegetable Broth]
- 1/2 tsp dried rosemary
- 2 tbsp GOOD olive oil (and a pinch more for drizzling at the end)
- Sea salt and fresh ground pepper to taste
Prepare the ingredients:
- Small dice the red onion until you have approximately 1/4 cup and mince the garlic. Drain and rinse your beans in a fine mesh sieve or colander. Rinse the beans thoroughly to get rid of the liquid. Some fragments of broken beans may remain depending on the size of your holes.
Saute the aromatics
- 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).
Cook the beans
- Add the beans, 1 cup of stock, and 2 tbsp olive oil and stir to combine. Allow to simmer and stir frequently to prevent bean burn on the bottom of the pan. Salt and pepper to taste. Once the consistency is thick enough to coat a spoon, it's done!
- Garnish with a drizzle of high-quality olive oil
Butter+Onions Med Heat Saute/Garlic + Rosemary 30s/Beans + Chicken Stock + Olive Oil simmer/S+P to taste/EVOO drizzle & serve
- If you have the same experience I have with my beans, when the house is chilly the sauce in the bean can thicken up so you may have to scoop it out or just warm up the can in some hot water before opening.
- 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)
- This dish thickens up relatively quickly, so if you need more time keep a little extra stock on hand to slowly add if it starts to get too thick or dry.