In just 30 minutes and with a handful of simple ingredients, you can have a seriously yummy and nutrient filled dish. Butter beans are my favourite bean to use because, as the name suggests, they are buttery and tender. This is the perfect one pot meal for those nights where you want something delicious but can’t be bothered putting much effort in.
What You’ll Need to Make Brothy Beans
Here are all of the simple ingredients that you’ll need to make this dish along with any ingredient substitutions and notes. You can find the ingredient quantities in the recipe card at the bottom of this post.
- extra virgin olive oil – I always choose extra virgin olive as it is one of the healthiest oil to use in cooking. It is minimally processed and can tolerated high temperatures.
- aromatics – I’ve used finely diced carrot and celery, finely sliced leek and minced garlic to add flavour and nutrition to this dish. Leek can be swapped for finely diced onion.
- chicken broth – if you’re vegetarian you can absolutely use vegetable broth instead of chicken broth. Or chicken stock, stock and broth are very similar, broth is just simmered for longer. I have used my homemade chicken broth for this recipe but you can use your choice of broth.
- butter beans – I’ve used tinned beans so there is no need for soaking beans, which keeps this recipe to under 30 minutes total time. You can use other beans like navy beans, chickpeas or cannellini beans if preferred.
- flavour boosters – to take the broth from plain to amazing I’ve added saffron and parmesan rind. The parmesan rind adds a lovely umami flavour and the saffron threads add that unique saffron flavour, which is almost buttery. You can use fresh herbs instead of saffron if preferred like thyme or oregano.
- sea salt flakes – seasoning with salt and cracked black pepper is a must also!
To serve
I love serving these brothy beans with some sour cream or natural yoghurt, chilli flakes and roughly chopped parley. And then serve alongside your choice of bread. You could even serve with a wedge of lemon for a little zest.
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Let’s Cook
To make these brothy beans, start by heating a large shallow casserole pan or a dutch oven to a medium heat. Add the olive oil and then finely carrot, leak and celery. Sauté until tender. Next add the garlic and sauté until fragrant.
Now add the chicken broth and then beans, saffron threads and parmesan rind. That parmesan rind adds so much depth of flavor to this dish, I highly recommend not skipping on this! Bring to a boil and then once boiling reduce to a simmer. Simmer for at least 10 minutes, longer if you have time.
To serve, top with a dollop of sour cream or natural yoghurt, chilli flakes (if using) and fresh parsley.
Storage
Once cool, transfer to an airtight container and store in the fridge for up to 4 days. Or divide between individual serving sized containers and freeze for 3 months or more.
Brothy beans
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 stick celery, finely diced
- 1 large carrot, finely diced
- 1 leek, finely sliced
- 4 cloves garlic, peeled and minced
- 4 cups chicken broth
- 2 cans butter beans, drained
- Pinch saffron threads
- 1 Parmesan rind
- Sea salt flakes and cracked black pepper to taste
To serve
- sour cream, optional
- Chilli flakes, optional
- Crusty bread with butter, optional
- Handful flat leaf parsley, roughly chopped
Instructions
- Bring a large pot to a medium heat. Add the olive oil and then the finely diced celery, carrot and leek. Sauté until tender. Add the garlic and sauté until fragrant.
- Next, add the chicken broth, butter beans, saffron and parmesan rind. Stir to combine and bring to a boil. Once boiling, turn the heat down and simmer. Season with salt and pepper and continue to simmer for at least 10 minutes with the lid off. The longer the beans simmer, the more flavoursome it becomes.
- Ladle the brothy beans into a bowl, top with chilli flakes, parsley and a dollop of Greek yoghurt or sour cream. Serve alongside well buttered bread.
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