These brothy beans are a one-pot wonder with amazing flavors. Fresh herbs, garlic and lemon come together into a delicious bowl of butter beans that’s ready in no time.
Brothy beans are the lunch MVP you never knew you needed. It’s ridiculously easy to whip up, making it a total lifesaver on hectic days. Honestly, it's like magic – a few pantry staples and boom, you've got yourself a meal that’s both comforting and ridiculously tasty.
I mostly love these brothy beans with canned beans because it’s one of those truly no-fuss recipes. A quick sauté, a simmer, and I’m diving into a bowl of goodness that never fails to hit the spot.
It’s the perfect pick-me-up meal that keeps my taste buds happy and my lunch routine anything but boring.
Why you’ll love this brothy beans recipes
- It's super easy to make — Just toss everything in a pot and let it simmer. Perfect for busy nights!
- Packed with flavor — The combo of fresh herbs, a hint of chili, and lemony dill freshness is a total win.
- Hearty yet healthy — Creamy butter beans and loads of veggies make it both satisfying and good for you.
What you’ll need
Olive oil — Choose extra virgin for its rich flavor; it’s perfect for sautéing your base.
Onion + celery — Dice both on the smaller side for even cooking. They add essential sweetness and a hint of freshness to your brothy beans.
Garlic — Fresh is always best! Mince or slice it finely for uniform flavor throughout.
Fresh herbs — Use rosemary and thyme, chopped well, to infuse the dish with aromatic notes.
Red chili flakes — Adjust to taste for a gentle kick; feel free to leave them out if you don’t want any heat.
Butter beans — Butter beans are perfect in this recipe because they have a creamy texture and they’re great at absorbing flavors.
Vegetable stock — This is the foundation of your broth, so use a good quality stock for the best flavor.
Lemon juice and fresh dill — Add just before serving for a burst of freshness and a zesty finish.
How to make brothy beans
In a large pot, heat the olive oil over medium heat. Add the diced onion and celery, cooking until they start to soften, and the onion becomes translucent.
Stir in the sliced garlic, chopped rosemary, thyme, and red chili flakes. Continue to sauté for another 2 minutes.
Add the drained and rinsed butter beans and stir well to ensure the beans are evenly coated with the aromatics.
Pour the vegetable stock and bring it to a boil, then reduce the heat and let it simmer for 10-15 minutes.
Add the juice of half a lemon and the chopped dill and stir to combine. Taste the broth and adjust the seasoning as necessary with additional salt, pepper, or lemon juice.
Serve hot with your favorite crusty bread. Garnish individual bowls with some extra dill or a splash of extra virgin olive oil if you like.
- Keep the pot at a gentle simmer once all ingredients are added. Boiling can break the beans apart and make the herbs bitter.
- As the broth comes to a simmer with the beans, you might notice some foam accumulating on the surface. Gently skim it off with a spoon and discard it. This is more common when using dried beans that have been soaked and then cooked, but it can happen with canned beans as well.
- Add the fresh dill just before serving. Its delicate flavor is best enjoyed fresh and not overcooked.
Substitutions and variations
- Swap butter beans for cannellini, navy, or chickpeas for a twist in texture and flavor.
- Incorporate a tablespoon of tomato paste or a splash of soy sauce during the sautéing process to deepen the flavors.
- Add extra vegetables such as carrots, bell peppers, or zucchini to the onions and celery to enrich the base with more flavors, colors, and nutrients.
What to serve with brothy butter beans
- Crusty bread: Serve with a slice of warm, crusty bread to soak up all that flavorful broth!
- Green salad: Pair with a simple green salad dressed with a vinaigrette to balance the meal.
- Steamed rice or quinoa: Offer steamed rice or quinoa on the side for a wholesome, comforting meal. These grains absorb the broth well and make the dish more filling.
Leftovers and storage
- Store: Cool completely and store in an airtight container in the fridge for up to 3-4 days.
- Reheat: Warm gently on the stove over low heat, adding a little water if needed to adjust consistency.
- Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
If you liked this brothy beans recipe, you might also like some of my other easy vegan recipes with beans :
- Escarole and Bean Soup
- Black Bean and Sweet Potato Soup
- Pumpkin Black Bean Soup
- Zuppa Frantoiana (Bean and Vegetable Soup)
- Vegan Cauliflower Curry with Beans