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Maggie's Brothy Beans & Rice Bowl

A big pot of creamy white beans simmered in savory broth, spooned over rice and topped with whatever you've got. This is the viral bowl everyone's making — and it's really just what Nana Ruth served every Friday, dressed up for the internet. Feeds a family of five for about five dollars.
Course Main Course
Cuisine American
Keyword brothy beans & rice bowl, classic comfort, soups & stews, weeknight dinners
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 bowls
Author Maggie

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/4 teaspoon red pepper flakes or more to taste
  • 2 cans (15 oz each) cannellini beans drained and rinsed
  • 4 cups chicken broth or vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar or lemon juice
  • 3 cups cooked long-grain white rice about 1.5 cups dry
  • Parmesan cheese for serving
  • fresh parsley chopped, for serving
  • fried eggs optional, for serving
  • chili crisp or hot sauce optional, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
  2. Add the garlic and red pepper flakes. Stir for 30 seconds until fragrant.
  3. Add the cannellini beans (drained and rinsed), chicken broth, bay leaf, salt, and pepper. Bring to a simmer.
  4. Let the beans simmer gently for 20-25 minutes, partially covered, until the broth is rich and flavorful and some of the beans have started to break down and thicken the liquid. Mash a few beans against the side of the pot with a spoon to help this along.
  5. Remove the bay leaf. Stir in a squeeze of lemon juice and a drizzle of good olive oil. Taste for seasoning.
  6. Spoon the brothy beans over warm cooked rice in bowls. Top with a drizzle of olive oil, a crack of pepper, and crusty bread on the side for soaking up the broth.

Recipe Notes

Dried beans: Soak 1 pound of dried cannellini or Great Northern beans overnight. Drain, add to the pot with the broth after sautéing aromatics, and simmer for 60-90 minutes until tender. The texture is silkier than canned.

Make it ahead: The brothy beans keep in the fridge for 4-5 days. Cook rice fresh or reheat leftover rice with a splash of water.

Budget note: Two cans of beans (~$1.78), store-brand rice (~$0.50), broth (~$2.00), one onion and garlic (~$0.50) = about $5 to feed a family of five.