1.17.19 – Braised Rosemary Beans

I didn’t realize how big of a deal beans were in a vegan diet until about 6 months into the switch, and even then, I didn’t really embrace them. I used refried beans in enchiladas/tacos/burritos, added a few cans of beans to any soup we made, and tried making black beans from scratch a few times. When I’m extra hungry, I jump on Pinterest and scroll through vegan bean recipes that make beans look like the most extravagant and flavorful meal you could imagine. It wasn’t until I discovered these braised beans that I actually believed that beans could taste this delish.

These are so simple and easy and make your house smell amazing. I could probably eat just these for an entire meal, but luckily they go really well with everything and can be added to bowls, toast, sweet potatoes, veggies, etc.

  • fresh rosemary
  • 3 cloves of garlic
  • 1 shallot
  • salt/pepper
  • dried thyme
  • olive oil
  • 2 cans of rinsed white beans (cannellini/great northern/white kidney) or fresh if you’re more awesome and dedicated than me
  • 1 cup vegetable broth

Chop all of the herbs, garlic, and shallot and toss in a pan with olive oil. Stir on low heat for a few minutes until everything gets all soft and warm.  Add the beans and vegetable broth and stir to mix. Heat on low, stirring occasionally, until the beans thicken a little bit.


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