Are you looking for a side dish that pairs perfectly with roasted leg of lamb or simply want to bring a touch of Provence to your table? Look no further than this Provencal White Beans recipe. Packed with flavors and easy to prepare, this dish is a delightful addition to any meal.
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The Best Provencal White Beans Recipe
This Provencal-style white bean side dish, inspired by the culinary traditions of Provence and often served with lamb in Greece, is a harmonious blend of tender beans, aromatic herbs, and fresh vegetables. It’s not just a side dish; it’s a celebration of Mediterranean flavors.
Notes on Ingredients
Using great northern white beans ensures a creamy texture that absorbs the rich flavors of the chicken stock and herbs. Fresh parsley, rosemary, and thyme add an aromatic depth, while the onions, carrots, and celery bring a subtle sweetness and crunch. The freshly grated Parmesan cheese provides a savory finish that ties all the flavors together.
How to Make Provencal White Beans
- Prepare the Beans: Pour the beans with their liquid and chicken stock into a large saucepan, bringing it to a boil. Reduce the heat and simmer until tender but not mushy, about 15 minutes. Drain, reserving the stock.
- Cook the Vegetables: Heat olive oil in a large skillet over low heat. Add the chopped onions, diced carrots, and celery. Cook until tender, about 10 to 15 minutes.
- Add Herbs and Garlic: Stir in the parsley, rosemary, thyme, and minced garlic. Cook until fragrant, about 1 minute.
- Combine and Simmer: Add the beans and 2 cups of reserved cooking stock to the skillet. If you don’t have enough liquid, add additional stock or water to make 2 cups. Simmer until the stock is reduced and creates a little sauce, about 15 minutes.
- Finish and Serve: Sprinkle with freshly grated Parmesan cheese and garnish with chopped parsley before serving.
How to Serve Provencal White Beans
This dish is versatile and can be served as a side to roasted meats, particularly lamb, or as a hearty vegetarian main when made with vegetable broth. Serve warm, garnished with a sprinkle of fresh parsley and Parmesan cheese for an added touch of flavor.
How to Store Provencal White Beans
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water or stock if needed to loosen the sauce. This dish also freezes well; just ensure it’s completely cooled before transferring to a freezer-safe container.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 394.87 kcal | 20% |
| Total Fat | 10.4 g | 15% |
| Carbs | 55.79 g | 21% |
| Sugars | 5.87 g | 7% |
| Protein | 20.83 g | 42% |
| Sodium | 987.09 mg | 49% |
| Fiber | 11.74 g | 42% |
| Saturated Fat | 2.12 g | 11% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 6.34 g | – |
| Polyunsaturated Fat | 1.37 g | – |
| Cholesterol | 6.51 mg | 2% |
| Calcium | 220.72 mg | 28% |
| Magnesium | 124.39 mg | 33% |
| Potassium | 1287.57 mg | 37% |
| Iron | 7.15 mg | 51% |
| Zinc | 2.83 mg | 28% |
| Phosphorus | 277.4 mg | 40% |
| Vitamin A | 855.66 mcg | 107% |
| Vitamin C | 8.09 mg | 10% |
| Thiamin (B1) | 0.27 mg | 25% |
| Riboflavin (B2) | 0.23 mg | 17% |
| Niacin (B3) | 2.73 mg | 17% |
| Vitamin B6 | 0.28 mg | 20% |
| Folic Acid (B9) | 156.6 mcg | 78% |
| Vitamin B12 | 0.04 mcg | 2% |
| Vitamin D | 0.02 mcg | 0% |
| Vitamin E | 2.9 mg | 24% |
| Vitamin K | 47.2 mcg | 63% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Provencal White Beans
Can I use dried beans instead of canned?
Absolutely! If you prefer, you can use 14 ounces of dry beans. Soak them overnight and then cook until tender, about 30 to 40 minutes.
How can I make this dish vegetarian?
Simply substitute the chicken stock with vegetable broth to make this a delicious vegetarian side dish.
Can I prepare this dish in advance?
Yes, you can prepare it a day ahead and store it in the refrigerator. Reheat gently before serving.
What other herbs can I use?
You can experiment with other herbs such as basil or oregano for a different flavor profile.
The Best Provencal White Beans Recipe
Ingredients
- 4 15 ounce cans great northern white beans
- 1 quart chicken stock
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 1 cup medium-diced carrots
- 1 cup medium-diced celery
- 1/4 cup chopped fresh parsley plus extra for garnish
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 tablespoon minced garlic
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Pour beans with their liquid and chicken stock into a large saucepan, and bring to a boil. Reduce the heat and simmer until tender but not mushy, about 15 minutes. Drain, reserving the stock.
- Heat olive oil in a large skillet over low heat. Add onions, diced carrots, and celery, and cook until tender, 10 to 15 minutes. Stir in parsley, rosemary, thyme, and garlic, and cook until fragrant, about 1 minute.
- Add beans and 2 cups of reserved cooking stock to the skillet. If you don’t have enough liquid, add additional stock or water to make 2 cups.
- Simmer until the stock is reduced and makes a little sauce, about 15 minutes. Add more stock if necessary.
- Sprinkle with Parmesan cheese and garnish with chopped parsley to serve.
Notes
