Braised White Beans and Greens With Parmesan Recipe (2024)

Ratings

5

out of 5

9,677

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

dee

Discarding those stalks from the chard is such a miss. Think of chard as two vegetables in one - the stalk and the leaf. Cut them out {fold the leaf in half lengthwise and cut along the length of stalk to free the stalk from the leaf} and dice the stalks, then add to the onions and fennel to sauté.

Sarah

Celery or leeks are a good sub for fennel and given the way this recipe is made I'd go with leeks for a more mild flavor profile. Celery is better as a substitute for raw fennel.

Josh

Gosh. This is about the most delicious bean dish I've made. No: it's the most delicious using canned beans. Living alone I need a few ways to use up leftovers so here are my plans: 1) add more stock and turn into soup, 2) drain some in a sieve overnight in fridge and smash into a ciabatta bun for lunch, 3) reheat and serve with a poached egg and baguette toast points.

greta

It’s not a NYT recipe until there are hundreds of readers posting their spin on it, but here I am..! Just had to mention how easy and efficient this meal was. Had almost every single ingredient chilling in the refrigerator (post-galentine’s day) - ALL I had to pay was 55p for a baguette! Added (here we go..) some bacon for a fat/protein element and went easy on the seasoning and cheese. The lemon juice tied it all together. Yet another go to recipe in my NYT archives.

Dan Findlay

Don't be afraid to use other greens; dandelion, turnip, beet, collard, arugula, and foraged wild greens (Lamb's quarters, purslane, sorrel, chickweed, etc.) in the spring. This recipe is descended from "la cucina povera," the no-waste, make use of limited resources, use what you have on hand, "poor cooking."

Chefkreidler

I've been making this dish for 30 years. I like to add a little Arugula in for flavor. Puree any leftovers, makes a great dip!

Randy

This was great! I used chard and omitted the mozzarella.This recipe doesn't make four servings unless you're feeding toddlers or supermodels. At my house it made two generous adult servings. Next time I'll double it.

Randy

Adding bacon for protein makes as much sense as adding extra salt for the iodine.

Ritamay

What could you sub in for fennel? My family and I don't care for it... Thank you!

Post first attempt

Add lemon zest as well as the juice for extra flavor.

Anne

I loved that the recipe included fennel--cooking it changes the flavor from when it is raw--it was such a flavor enhancer. I had both kale and spinach, & added both, so we had 2 different greens--one substantial & one tender. My husband loved the contrast. I cooked up my own cannellini beans, rather than using canned & they kept their shape well. I added some preserved lemon because I didn't have any fresh lemons, and that really added great flavor. Will make again!

Denise

I love almost all NYT recipes but this is one of the best. Full of flavor and healthy. We didn't change a thing.

Jen

Delicious and easy. Wonderful lunch! I sautéed a little pancetta and sprinkled on top. Also chopped up some fennel fronds and added a shallot and some green onions. Skipped the mozz. in the soup. If you want, rub the bread with olive oil and garlic, toast, top with cheese and pop under broiler. Then float the cheesy toast in the soup. I’ll double the recipe next time.

PF

Not sure why recipes call for discarding (or simply not using) the Swiss chard stems. They can be trimmed and diced and added with the fennel and onion. Or replace the fennel altogether. Great choice for a Meatless Monday, although it's screaming out for pancetta or bacon or sausage.

Karen B

Made this vegan for my girlfriend. Subbed in red onion, dried Rosemary, great northern beans, and finished with white balsamic because I ran out of lemons. She said it was her in her top 5 things I’ve ever made for her. Easy and Italian inspired weeknight dinner or side. Loved!

Mia

WOW this is So good! Definitely one of those "greater than the sum of its parts" recipes. The red pepper warmed the dish up, the greens were so pleasant, and the parmesan cheese finishes the beans off so well. (As I am typing this, I'm eating it for a midnight snack; I can attest that it is as good reheated as it was earlier in the evening for dinner!.) Serving it with crusty bread makes you forget that this is a budget meal because it is so satisfying.

Joyce

wonderful! I did the refrigerator thing. I had rapid, leeks and 1 can of cennelli and one can of black beans, Then I found a bit of chorizo left over that one in it too. Easy to make and I love both the beans and the greens. Def remake.

Kathy

Easy, very tasty, healthy, hearty. The fennel, lemon and mozzarella add very nice dimensions.

CG

The fresh fennel I used was tasteless. I added a TBSP or more fennel seed and lots of fresh lemon juice, significantly improving the flavor. I blended the beans into a smooth, creamy soup, adding the cooked kale afterward. I like this fresh take on bean soup instead of ones that reek of animal carcasses and bacon fat.

erika

Cooked sausage first and removed. Kept 1c of beans out of dish

Cutta

IT’S PERFECT.

Rob R

We are long-time Beans au Vin fans, but I must admit this is equal or even slightly better! Made as described other than garlic omission, this is a fantastic dish. Enjoy.

Katherine

This was really good made it with navy beans if cooked from dry, so the beans fell apart more than in the picture, but the flavors were so good. Definitely on the make it again list.

Deborah

I always give recipes the benefit of the doubt and make them as written the first time. This recipe managed to take two things that are good on their own (chard and cannellini beans) and combine them in such a way that it ruined both of them. This was watery and bland and had an unappetizing consistency. I will not be making it again, even with "tweaks."

Lirz

Add bay leaf. Takes longer to reduce than the recipe says.

Zoe

This is a great recipe as written, but it’s an amazing recipe for dried beans and I’ve made it almost weekly for more than a year. Usually I soak the beans overnight, sauté the aromatics, fennel is the key, add the drained, soaked beans and water and cook in the slow cooker for 4 hrs on low. Sometimes I’ve forgotten the rosemary, sometimes I leave out the Parmesan to make them vegan. They bring in a pretty penny at bake sales “world’s best white beans” is what they’re called around town.

CAM430

Ugh, this is SO GOOD. A weekly staple in my house and the leftovers make for a lunch I'm actually excited to eat. Love it!

Kate

Love this kind of recipe. To my fellow readers, don’t quibble about exactly following the recipe, it’s not necessary. It’s flexible and the sooner you learn that about cooking, the more you’ll enjoy it instead of agonizing over how many grams a small onion is. I used half a large red onion and escarole and put in too much black pepper which hardly mattered. Love these kinds of “cucina povera” recipes as one reader rightly called it. So easy, so flexible, so yummy. Also, meat is superfluous.

mary

Omg! This dish was fantastic! Definitely making it again!😋

Bill S

This is an amazing dish. I've made it several times, including as written. I almost invariably get charring when I'm trying to wilt the greens. A generous splash of white wine deglazes that and adds an incredible depth to this dish. Using dried beans is nice too but obviously adds a ton of time. I sometimes use a mix of Great Northern and cranberry beans. It's honestly so good so many different ways.

Private notes are only visible to you.

Braised White Beans and Greens With Parmesan Recipe (2024)

FAQs

How can I make my beans more flavorful? ›

Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful!

What is the best white bean? ›

Great Northern Beans: The Meatiest of the Bunch

Unlike Navy Beans, Great Northern beans retain their shape when they're cooked, making them an excellent candidate for white bean soups and stews or — my own personal favorite – Vegan Cassoulet. Great Northern Beans have a mild, nutty flavor.

How long to cook white beans after soaking? ›

Bring the beans to a boil, then cover and simmer them gently for 20 to 30 minutes or until the beans are tender but not mushy. The cooking time will depend on the size and age of the beans. Smaller and newer beans will require a shorter cooking time, so check on them after 20 minutes.

Are cannellini beans the same as white beans? ›

What is a White Bean? Some recipes simply call for “white beans.” This is a general term for great northern beans, navy beans, cannellini beans, and other similar beans.

What are the best spices to put in beans? ›

In general, most beans go well with herbs like parsley, rosemary, sage, savory, and thyme. You usually can't go wrong with garlic and onions, either. Specific kinds of beans, like fava beans or mung beans, have other affinities with particular herbs and spices. This is not to say that other combinations won't work.

Do you season beans before or after cooking? ›

There's a myth out regarding beans and salt — specifically, that you should never salt your beans before cooking because the salt keeps them from cooking through. That's just not true. You can add salt to your bean pot at the beginning of cooking, and your beans will be better seasoned for it.

What are the best tasting canned white beans? ›

The best white bean is the cannellini bean—it's just so incredibly versatile thanks to its sturdy skin, cream texture, and neutral but slightly sweet flavor. And O Organics (an Albertsons brand) makes the best canned cannellini beans. They are meaty. They taste perfectly bean-y.

What are the 4 types of white beans? ›

What Are White Beans? White beans as a category includes navy beans, great northern beans, cannellini beans, baby lima beans, butter beans, garbanzo beans, pinto beans, etc. These are the most popular types of white beans (cooked white beans), however each type has its own unique peculiarities and features.

How do you know when white beans are done? ›

The beans are done cooking when they're all tender; you can test this as they by smooshing a bean or two against the side of the pot with a fork — it should collapse easily, but not be mushy.

What happens if you don't soak white beans? ›

Here's the thing: Beans that have not been soaked ahead of time will always take longer to cook, but they will, indeed, cook.

Why are my beans still hard after hours of cooking? ›

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

What is another name for white beans? ›

White beans, such as cannellini and great northern beans, are wonderful in stews, soups, spreads and salads. But the fact that some recipes simply call for white beans, while others specify either cannellini or great northern beans, might have you wondering about the differences between these two beans.

What are the creamiest beans? ›

Navy (Pea) Beans

Because they get creamy when cooked, they're perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more.

What are the big white beans called? ›

Cannellini Beans: Large white kidney beans that originated in South America.

Why do restaurant beans taste better? ›

While lard has been replaced with vegetable oil or shortening in many households, the distinct richness and velvety texture it imparts to a skillet of refried beans is hard to beat. The closest substitute for lard is bacon grease, which is another form of rendered pork fat that's arguably even more flavorful.

How do you make beans less bland? ›

Not adding aromatics

The Bean Institute recommends cooking beans with aromatics to get the most flavor out of them. They advise adding onion, garlic, and fresh herbs like rosemary, thyme, or bay leaf.

How to season beans to taste like meat? ›

Oven-Roast Beans for Bacon-Like Bits

Use our recipe for Jordanian Roasted Chickpeas or toss 1½ cups cooked beans (any type except lentils) with 1 tablespoon chili powder, smoked paprika, or your favorite spice blend, then roast them at 400˚F on a parchment-lined baking sheet for 35 to 40 minutes until lightly browned.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Van Hayes

Last Updated:

Views: 6037

Rating: 4.6 / 5 (46 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.