White Beans with Olive Oil

Elevate your comfort food game with this timeless recipe for White Beans with Olive Oil, a simple yet sophisticated dish that celebrates the earthy elegance of legumes. Slow-simmered dried white beans—like cannellini or great northern—are infused with aromatic bay leaf and garlic, then finished with a luscious drizzle of extra virgin olive oil and a fragrant touch of fresh rosemary or thyme. A hint of lemon zest adds a bright, citrusy note, making this dish as versatile as it is flavorful. Whether served as a cozy side dish, spooned over rustic toast, or enjoyed on its own, this hearty, protein-packed recipe is a perfect choice for plant-based dining. Plus, with just a handful of wholesome ingredients and minimal prep time, it’s a nourishing, fuss-free meal that fits into any lifestyle.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:90 mins

Total Time:100 mins

Servings: 4

Ingredients

• 1 cup Dried white beans (such as cannellini or great northern)
• 6 cups Water
• 1 leaf Bay leaf
• 2 cloves Garlic, minced
• 4 tablespoons Extra virgin olive oil
• 1 teaspoon Fresh rosemary (or thyme), chopped
• 1 teaspoon Lemon zest (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

Rinse the dried white beans under cold water and remove any debris or broken beans.

Step 2

Place the beans in a large bowl and cover with cold water. Soak them overnight, or for at least 8 hours.

Step 3

Drain and rinse the soaked beans, then transfer them to a large pot.

Step 4

Add 6 cups of water, the bay leaf, and a pinch of salt to the pot with the beans. Bring to a boil over medium-high heat.

Step 5

Once boiling, reduce the heat to low and let the beans simmer for about 60-75 minutes, or until tender. Stir occasionally and skim off any foam that rises to the surface.

Step 6

When the beans are almost finished cooking, heat 4 tablespoons of extra virgin olive oil in a small skillet over medium heat.

Step 7

Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.

Step 8

Stir in the chopped rosemary (or thyme) and cook for another 30 seconds. Remove from heat.

Step 9

Drain the cooked beans, reserving about 1/2 cup of the cooking liquid.

Step 10

Return the beans to the pot over low heat. Stir in the garlic-herb olive oil mixture, reserved cooking liquid, and lemon zest (if using).

Step 11

Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, adjusting to taste if needed.

Step 12

Serve the beans warm, drizzled with additional olive oil if desired. Enjoy as a side dish, over toast, or with a sprinkle of fresh herbs for garnish.

Nutrition Facts

Serving size	(1715.1g)

Amount per serving	% Daily Value*
Calories	1158.8

Total Fat 57.7g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2414.4mg	0%
Total Carbohydrate 123.6g	0%
Dietary Fiber 31.0g	0%
Total Sugars 4.4g
Protein 47.3g	0%

Vitamin D 0IU	0%
Calcium 426.8mg	0%
Iron 11.3mg	0%
Potassium 3624.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 15.7%

Carbs: 41.1%