top of page
  • Writer's pictureAmy

Easy + Healthy Braised White Beans

I am still on a beans kick, thanks to the Blue Zones Kitchen cookbook. I have wanted to try the Braised Beans recipe from Half Baked Harvest (found in this cookbook, which is maybe my favorite cookbook of all time) and I finally made it this week, but I put a bit of my own spin on it. What is interesting about this recipe is that I found it overly complicated and preferred a much simpler version, which is how I am sharing it below.

These beans were very easy and are a great comfort food. They are nutritious and inexpensive, an all-around win. You probably even have most of the ingredients on hand. These were great on their own, but they would also make a nice side dish. We had them with butternut squash for a perfect meatless meal on a rainy evening.


2 T extra virgin olive oil

fresh or dried rosemary

pinch of crushed red pepper

4 garlic cloves (peeled)

1/2 cup coconut milk

2 cans of cannellini beans

dash of nutmeg

parmesan cheese

salt and pepper

Note: The original recipe calls for first infusing the olive oil with rosemary, then serving the beans with the olive oil drizzled on top. I don't think that is really necessary, especially on a busy weeknight.

Heat the olive oil in a dutch oven-style pan with the pinch of rosemary, the crushed red pepper, and the whole garlic cloves for several minutes until the garlic is soft. Pour in the coconut milk, the beans (including the liquid), add the nutmeg and stir well. Season with salt and pepper.

Let cook for about 10 minutes, you can mash some of the beans for a softer consistency and cook a little bit longer. Pull out the garlic cloves, chop them finely and return to the pot stirring the bean mixture well. Serve warm with fresh parmesan on the top.


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page