I have seen versions of brothy beans all over the internet for years now and thought it’s time I share another recipe for this delightful dish. You see I did share these lemon and herb chickpeas a few years back but I have now widened my repertoire and want to share my findings with you of course!

This recipe starts with soaking beans and this is how I love to prepare my beans before cooking them. This is not strictly necessary but I find it shortens the cooking time and really is very hassle-free as they take care of themselves once you’ve poured some water over them. I also take this opportunity to start the seasoning of the beans by adding a teaspoon of salt to the soaking water. You see, beans absorb lots of water when soaking so naturally they will also take in salt if said water is salty. Yum!

When it comes to the cooking part what is so fabulous about brothy beans as opposed to beans simply cooked in water is that they will be very flavourful and can be eaten in their flavour packed liquid for even more pleasure all around the dining table. My preferred way to prepare this delicious liquid, or broth, is by first browning the vegetables which adds a wonderful depth of flavour. When you have tried this method I doubt you will ever go back to making broth any other way.

Now, this dish (if we can even call it that in all its simplicity) does take some time to prepare but most of that time is hands off allowing you to potter around doing other things. This makes it a perfect concoction to prepare on the weekend and is also a lovely addition to your meal prep as it keeps well in the fridge and can be eaten in many different way.

Enjoy it as it is with some bread on the side. Wilt some greens into the broth to add more veggies. dollop a little bit of pesto or gremolata into it for an even more intense flavour experience. Ladle the beans out of the broth and eat on toast or use as you would use canned beans. The options are endless and oh so satisfying. Enjoy!

Malin x

PS. This video is part of my comfort food series on YouTube! Tune into episode one where I cook a scrumptious tomato risotto here

Aromatic Brothy Beans

Serves 6


2 cups small white beans

1 tsp salt + more for seasoning

2-3 tbsp olive oil

1 shallot, halved

1 brown onion, halved

1 garlic bulb, halved

1 carrot, cut into large chunks

1 celery stick, halved

3 sprigs of fresh rosemary

6 sprigs of fresh thyme

60 ml dry white wine

7 cups of water water

2 bay leaves

6 black peppercorns

2 tbsp vegetable stock powder or 1 vegetable stock cube

Serve with:

Garlic rubbed bread

Pesto, optional