Vegan Italian White Beans

Today’s Italian White Bean recipe is fantastic as a make-ahead dish, super simple, minimal and economical and can be a vegan main dish or side dish. This dish takes some time to simmer but is mostly hands off and with a bright hit of fresh herbs and garlic at the end, this was a hit with the whole family. Read along to see why I’ll be making more dishes like these this year or skip on down to the recipe below.

It’s almost New Years and I am a firm believer in New Years resolutions. I love the feeling of a new beginning and seize my few days off work to think through what’s working, what’s not and to set goals for the upcoming year and sometimes even longer.

In the past few years I started writing down my goals, sometimes on paper at the back of my day planner or in point form on my iPhone or a combination of both. I became sold on this the very first year I tried it as I started ticking off every goal on that list! Admittedly the first year they weren’t huge but that list helped me focus and those check marks on year one gave me the encouragement to start making more and bigger goals.

This year is no different, setting lifestyle, wellness and career goals and setting the bar higher. One of my wellness goals is to be more mindful and waste-conscious. It’s not that I don’t already strive for that but with some time off, I’ve been able to assess where my shortcomings are and find strategies to improve.

My number one goal is….planning ahead and meal prep! Totally basic, I know, but truly a working mothers only way to limit takeout and have healthy options handy. Hands up of you can relate to the struggle of arriving home in time to cook dinner but needing to get a load (or 5!) through the washing machine, kids whining that they’re hungry and worse, complaining about what you’re making for dinner while you’re cooking it! Yikes (Insert allll the wine emojis here).

So my next few posts are dedicated to healthy, easy, adaptable and make ahead meals to get the new year started right. Are you with me? Share your thoughts on New Years resolutions below, do you make them or hate them? I’d love to hear what you are focusing on in the New Year.

PS. That gorgeous, live edge cutting board is from Sleeping Dog and Mermaid Farm, isn’t it amazing???

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Classic Vegetarian Italian White Beans

This simple, classic white bean recipe is both traditional and fresh. A great vegan main dish made creamy by a low slow simmer and equally at home as a side dish or served on crostini as an appetizer.

Course Dinner, Lunch, Main Course, Side Dish, Vegan Main, Vegetarian

Cuisine canadian, Italian

Keyword Dried Beans, Italian, Main Dish, Side Dish, Vegan, Vegetarian, White Beans

Prep Time 1 day

Cook Time 2 hours

Total Time 1 day 2 hours

Author Sabrina Currie

Ingredients

Classic Vegetarian White Beans

• 1.5 c Navy Beans, soaked overnight, rinsed and drained
• Water
• 2 Cloves Garlic, crushed
• 1 c Onion, diced
• 1 c Cherry Tomatoes, halved
• 1 Small Sprig Rosemary
• 1 Large Sprig Thyme
• 1 tsp Fresh Sage, chopped
• 1 Bay Leaf
• 1/2 tsp Fresh Ground Pepper

Gremolata

• 1 Clove Garlic, minced finely
• 1 tsp Coarse Sea Salt
• 1/4 c Olive Oil
• 1/2 c Basil, finely chopped
• 1/2 c Soft herbs such as parsely and chives, finely chopped
• Salt and Pepper To Taste

Instructions

Classic Vegetarian White Beans

1. Add all ingredients into a heavy bottomed pot and add water until beans are covered by about an inch.

2. Bring to a boil and then lower heat to a simmer, put lid on and let cook approximately 2 hours, until beans are soft inside but still holding their shape. (If beans are boiling over during cooking, you can leave lid partially open or turn tempurature down a bit.) Let cool and discard bay leaf and thyme stems. When ready to serve, gently reheat and stir through salted gremolata (below). If you opt not to use the gremolata, be sure to season your beans with salt and pepper to taste.

Gremolata and Assembly

1. Mix all ingredients except additional salt and pepper for seasoning. Right before serving, stir gremolata into hot beans and season to taste with any additional salt and pepper.

2. This recipe is excellent on it's own, served with a little crusty bread and a simple crunchy salad or as a side dish to a larger meal. These beans also work great as a base for cassoulet or do like the Italians and top crostini with the creamy beans. These will keep 3-5 days in your fridge and you can easily double the batch if you want leftovers.