Vegan White Beans

  • 4-5 cups dry white beans, washed and sorted
  • Navy or Cannelloni
  • 1 medium onion, diced
  • 1 bay leaf
  • ½-1 teaspoon thyme 
  • 1 teaspoon salt 
  • Freshly ground pepper

In large pot, parboil beans for 10 minutes, drain, rinse, and add fresh water. Turn heat to medium-high and bring to boil for 15 minutes. Add onion and lower heat to medium-low and cook for 30 minutes or until beans are tender, soft and creamy inside. Turn heat to low and simmer. Add thyme, bay leaf, salt and pepper. Simmer for 15 minutes and check for taste and tenderness. Turn off heat, remove bay leaf and cover until ready to serve.


The reason you parboil the beans in this recipe is to start the cooking process since you are not soaking first. You can also parboil some vegetables to remove the bitter taste or soften for regular cooking.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.