I’ll tell you — when I first saw the “brothy beans and rice bowl” everywhere online, I almost scrolled past it. Beans and rice? That’s what Nana Ruth made on the first and fifteenth when the grocery money was thin. She’d cook a pot of pintos with a ham bone and serve it over rice with cornbread on the side, and we never once thought of it as a trend.
But then I made it. Not Nana Ruth’s version exactly — more of a slow-simmer white bean pot with good broth, garlic, and a bay leaf, spooned over rice that soaks up all that savory liquid until every bite is warm and full. And I sat at the kitchen table with just the dog and a bowl and thought: oh, this is the kind of food that fixes a day.
The internet’s onto something here, even if my grandmother would’ve laughed at calling it new. This is comfort food that costs almost nothing, takes about 30 minutes of real hands-on time, and feeds my whole family with leftovers.
How to Make Brothy Beans & Rice Bowl
Build the broth base. Heat olive oil in a Dutch oven and cook diced onion, garlic, and a diced carrot until soft. Add chicken or vegetable broth, a bay leaf, a sprig of rosemary, and red pepper flakes for a little warmth.
Add the beans. You can use canned white beans (drained and rinsed) for speed, or soaked dried beans for creamier results. For canned, simmer 15-20 minutes. For dried beans that were soaked overnight, simmer 45-60 minutes until creamy.
Mash a few beans. Use the back of a spoon to smash some beans against the side of the pot. This thickens the broth and gives it body without adding any thickener. You want some whole beans and some broken — that contrast is the best part.
Serve over rice. Spoon the beans and plenty of broth over hot cooked rice. Finish with a drizzle of good olive oil, flaky salt, a squeeze of lemon, and whatever toppings you like — a fried egg, shaved Parmesan, fresh herbs, or hot sauce.
Maggie's Brothy Beans & Rice Bowl
Ingredients
- 2 cans cannellini or great northern beans 15 oz each, undrained
- 3 cups chicken broth
- 4 cloves garlic smashed
- 1 bay leaf
- 2 tablespoons olive oil plus more for drizzling
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 3 cups cooked rice for serving
- fresh parsley or green onions for garnish
- crusty bread for serving
Instructions
-
Heat olive oil in a large pot over medium heat. Add the smashed garlic and red pepper flakes. Cook about 1 minute until fragrant.
-
Add both cans of beans with their liquid, chicken broth, and bay leaf. Bring to a gentle simmer.
-
Cook uncovered for 25-30 minutes, stirring occasionally. The broth will reduce and thicken slightly. Use the back of a spoon to smash some of the beans against the side of the pot — this makes the broth creamy.
-
Remove the bay leaf. Season generously with salt and pepper. The broth should taste rich and savory.
-
Divide rice among bowls. Ladle the brothy beans over the rice. Drizzle with olive oil, sprinkle with parsley or green onions, and serve with crusty bread for soaking up the broth.
Common Questions
More Recipes You’ll Love
- Nana Ruth’s Brothy White Beans
- Chicken and Dumpling Soup
- Nana Ruth’s Lasagna Soup
- Sheet Pan Honey Garlic Chicken & Vegetables
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
For every stew, pot roast, and soup that needs low-and-slow love. The pot I reach for on Sundays.
The skillet that never leaves our stovetop. Pre-seasoned, affordable, and built to last.
Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. I only recommend tools I actually use. See all my kitchen picks
