These Vegan Rosemary Smoky White Beans are so creamy and thick and the perfect side to a main meal or can be eaten as the meal. They are very hearty and filling, yet dairy-free and oil-free and come together in 30 minutes!
If you are aware of the super popular “Braised White Beans” over at Zoes Kitchen, then this post may have you all excited. If you’ve never heard of them, still be excited, because these are the creamiest, dreamiest rosemary white beans ever, but totally oil-free. I first discovered Zoes Kitchen a few years ago, as I had heard about these famous white beans through some friends and since I love rosemary, I was dying to try them. Oh boy, they lived up to every expectation. They are creamy, full of flavor, filling and simple. Just one big problem, FULL of oil. I could taste the oil in them, I could see the oil in them. Yuck. Well, that didn’t stop me from eating there sometimes. I don’t stress about eating so perfectly 100% of the time when eating out is concerned, because I don’t eat out but maybe once a month.
I have always had it on my to-do list to recreate Zoes kitchen braised white beans recipe at home. So, when one of my most loyal readers, Estee, asked me to recreate them too, that was the bump I needed to get it done sooner.
Well, I’m here to tell you, not only did I nail the flavor and the texture……dare I say, they are even better?? My hubby and daughter were just flabbergasted at how amazing they are. My 4 year old even exclaimed “Mommy, these taste just the same as Zoes!” I was so happy because that is her favorite item to eat there and just loves them. But I hate consuming all that oil, so now we will never have to. I can hear my arteries rejoicing!
So, whether you know of this item or not, I’m here to tell you that this is not a soup type of bean dish, it’s much thicker, which should be evidenced in the photos. It’s not a soup, or meant to be a soup, but rather, a side dish. However, I would never hesitate to eat a large bowl of it as my meal, as if it were a soup.
I still have no idea what the exact ingredient list is for their beans, but I was still able to pull off the flavor. I have always smelled and tasted a slight smokiness to the beans and even though they are vegan, they have that smoky ham flavor to them. I was able to recreate that by adding liquid smoke. It couldn’t be easier too, it’s only 8 ingredients (+ S&P), 1 pot and ready in about 30 minutes!
Now, the restaurant doesn’t add hot sauce to their rosemary white beans, but hey, I always like to add a touch of hot sauce to the beans for that slight spicy kick. SO good. Hubby and daughter don’t like it, but it’s just an optional touch if you like it. Sure is pretty too.
I really hope you all love these Vegan Smoky Rosemary White Beans!
Vegan Smoky Rosemary White Beans
- 1/2 packed cup (80g) finely diced white or yellow onion
- 1/4 teaspoon salt for cooking the onions (you'll be adding another 1/2 tsp later)
- 3 large garlic cloves, minced (11g)
- 1/2 cup low-sodium veggie broth for cooking onions/garlic and 3/4 cup more to add later
- 1/2 cup (120g) homemade cashew milk (See NOTE)
- 1 scant tablespoon roughly chopped fresh rosemary
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons liquid smoke
- 2 tablespoons (20g) brown rice flour or regular flour is fine
- 2 15 oz cans low-sodium Great Northern or Cannellini beans, drained & rinsed
- Optional: drizzle of hot sauce for a spicy kick
- I make my own homemade cashew milk, as it's MUCH better and creamier than store-bought. To make, add 1/2 cup whole raw cashews to a vitamix with 1 1/2 cups filtered water, blend on high until completely smooth. That's it, no need to drain! Use just 1/2 cup of the milk for the recipe. Use any extra for oatmeal, coffee, lattes, or soups for extra creaminess.
- Tip for chopping the fresh rosemary. If you've never chopped fresh rosemary, it is very simple. Do not just chop the whole thing with the stem, or it's too fibrous. Simply take your fingers and slide off the rosemary leaves pulling them off the stem in the opposite direction that they point. They will slide right off. A tip I learned from Giada.
- Add the onion and only 1/2 cup of the veggie broth and only a 1/4 tsp of the salt to a small pot over medium heat. Bring to a boil, then reduce to medium and cook for 8 minutes until the onions are tender.
- Add the garlic and cook 2 more minutes.
- Add the remaining 3/4 cup broth, plant milk, rosemary, remaining 1/2 teaspoon salt, black pepper, liquid smoke and rice flour. Whisk well to make sure all the flour is smooth.
- Once smooth, add the beans.
- Bring it back to a simmer around the edges, cover and reduce to low. Simmer for about 10 minutes. Keep an eye on them so they don’t stick to the bottom. Once creamy to your likely, serve immediately.
- I love to give mine a spicy kick with a drizzle of hot sauce, but this is totally optional. If you have any leftovers, it will thicken up a ton in the fridge overnight, so add more broth to loosen up if necessary and reheat on low. Depending on whether you serve this as a side dish or a main dish, the servings would vary from 2-4 people. They are VERY filling!