Braised White Bean Stew Recipe

I’m excited to share my Braised White Beans And Greens, a healthy stew that takes about an hour and freezes beautifully, making it ideal for preparing a large batch on the weekend.

I swear this Braised White Bean Stew rescued more than one frantic weeknight in my kitchen. It looks humble but the way pancetta crisps and garlic browns turns it into something slyly serious, not just another bowl.

Think hearty comfort that freezes like a dream and reheats without drama. If you like Zoe’s Braised White Beans or classics with Northern Beans that other cooks rave about, this one shares that familiar pull but keeps its own stubborn personality.

I made a big batch and kept wishing my neighbors could smell it, they’d show up, trust me.

Ingredients

• Beans add lots of protein and fiber, creamy texture, mild nutty flavor.
• Smoky fatty pork gives savory depth and salt, use less for health.
• Onions sweeten when cooked, give aromatic base and some carbs.
• Garlic adds sharp pungency, immune friendly antioxidants, not usually overpowering.
• Tomatoes bring acidity and umami, lycopene antioxidant, slightly sweet balance.
• Olive oil is healthy monounsaturated fat, silky mouthfeel, helps carry flavors and vitamins.
• Lemon brightens with acid, parsley freshens and adds vitamin C.
• Herbs give piney earth notes, subtle bitterness, aromatic depth.
• Paprika adds smoky warmth, red pepper flakes bring heat.

Ingredient Quantities

• 1 lb dried cannellini or great northern beans, soaked overnight and drained (or 4 15-oz cans, drained and rinsed)
• 3 tbsp extra virgin olive oil
• 6 oz pancetta or bacon, diced (optional but adds great flavor)
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 14-oz can crushed tomatoes (or a 12-oz can diced tomatoes)
• 1 cup dry white wine (optional, can substitute extra stock)
• 4 cups low sodium chicken or vegetable stock
• 2 bay leaves
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 small rosemary sprig or 1/2 tsp dried rosemary
• 1 tsp smoked paprika or regular paprika
• 1/4 tsp red pepper flakes, or to taste
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice, plus a little lemon zest if you like
• 1/4 cup chopped fresh parsley for serving

How to Make this

1. If using dried beans: drain beans soaked overnight. If using canned: drain and rinse them and set aside. Patience here matters, soaked beans will need longer in the pot.

2. Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add diced pancetta or bacon (if using) and cook until browned and some fat renders, about 5 minutes; transfer most of the crispy bits to a bowl and leave the fat in the pot. If not using meat, just heat the oil.

3. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened and starting to brown, about 8 minutes. Stir in the minced garlic for the last 1 minute so it gets fragrant but not burned.

4. Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to caramelize it a bit, then add the crushed or diced tomatoes and scrape up any brown bits from the bottom.

5. Pour in 1 cup dry white wine if using (or another cup of stock) and let it reduce for 2 minutes. Then add 4 cups low sodium stock, the soaked drained beans or canned beans, 2 bay leaves, thyme, rosemary, 1 tsp smoked or regular paprika, 1/4 tsp red pepper flakes, 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

6. Bring to a simmer, reduce heat to low, cover partially and cook until beans are tender and stew is thickened. If using soaked dried beans this can take 45 to 60 minutes; canned beans need about 15 to 20 minutes so they don’t fall apart. Stir occasionally and add a splash more stock if it gets too dry.

7. If you want a creamier texture, mash about 1 cup of beans against the side of the pot with a spoon, or use an immersion blender for a few quick pulses. Return any reserved crisp pancetta to the pot.

8. Taste and adjust seasoning, removing bay leaves and the rosemary sprig if you used a fresh one. Stir in 1 tbsp lemon juice and a little lemon zest if you like to brighten the flavors.

9. Serve topped with 1/4 cup chopped fresh parsley and an extra drizzle of olive oil if you want. This keeps and freezes great, just cool fully before freezing in portions.

Equipment Needed

1. Large heavy pot, 5 to 6 quart, with lid
2. Cutting board and a good chefs knife for chopping veggies and herbs
3. Wooden spoon or heatproof spatula for stirring (they dont scratch the pot)
4. Ladle or large serving spoon for scooping and serving
5. Fine mesh colander to drain soaked or canned beans
6. Measuring cups and spoons for oil, wine and seasonings
7. Small bowl to hold reserved pancetta or bacon bits
8. Immersion blender or potato masher to make the stew creamier
9. Can opener for tomatoes or canned beans

FAQ

Braised White Bean Stew Recipe Substitutions and Variations

• Cannellini or great northern beans: swap for navy beans, butter (lima) beans, or canned chickpeas — chickpeas give a firmer bite so simmer a bit longer if needed.
• Pancetta or bacon: use diced prosciutto, smoked ham, or for vegetarian try mushrooms (cremini or porcini) and a pinch of smoked paprika or soy sauce to add that meaty umami.
• Dry white wine: replace with extra chicken or veg stock, dry sherry, or 1 tbsp white wine vinegar plus water; if skipping alcohol just use stock and a squeeze of lemon to brighten it up.
• Crushed tomatoes: use tomato sauce, a can of diced tomatoes pulsed once in a blender, or 2 tbsp tomato paste mixed with 1 cup water for similar body though it will be a bit smoother.

Pro Tips

1) Soak and soften right. If you use dried beans add a pinch of baking soda to the soak water, it helps them get tender faster and keeps the skins from splitting up weird. Always save a cup of the cooking or soak liquid, you can thin the stew with that instead of plain water so it stays flavorful. For canned beans toss them in near the end so they dont turn to mush.

2) Build the flavor slowly. Render the pancetta until mostly crisp then scoop most of it out and use the fat to cook the veggies, it adds way more depth than straight oil. Brown the tomato paste until it darkens a bit, that little bit of caramelization cuts the raw tomato tang and makes the whole dish rounder.

3) Control the texture. Mash about a cup of beans against the pot or pulse briefly with an immersion blender for creaminess but leave lots whole so you still get bean bite. Add salt gradually, too early can make canned or older beans stay tough, and only add the lemon at the very end so the brightness stays fresh.

4) Finish and store like a pro. Re-crisp reserved pancetta in a hot pan just before serving and drizzle good extra virgin olive oil and parsley on top, that fresh fat and herb lift the whole bowl. Cool fully before freezing, freeze in portions and when reheating add a splash of stock to loosen it up, nobody likes gluey bean stew.