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Braised White Beans with Artichokes + Olives

Active Time: 20 minutes
Total Time: 30 minutes
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Why we love it:

We’ve been making this recipe for many years, sometimes adding capers at the end, sometimes not. It’s great to have this dish in your repertoire because it uses so many pantry items! Except for the broccolini, these ingredients can always be on hand and the dish comes together quite quickly.


  • 12 Yellow Onion
  • 2 cloves Garlic (minced)
  • 4 Tablespoons Extra Virgin Olive Oil (divided)
  • 2 15-ounce cans Cannellini Beans
  • 212 teaspoons Kosher Salt (divided)
  • 14 teaspoon Black Pepper (freshly ground)
  • 12 teaspoon Red Pepper Flakes
  • 2 cups Vegetable Stock
  • 1 pound Yukon Gold Potatoes (or other yellow or white, thin skin potato)
  • 2 Tablespoons Unsalted Butter (plus more to taste, for serving)
  • 1 bunch Broccolini
  • 1 Lemon (zest and juice)
  • 1 15-ounce can Artichoke Hearts (or artichoke quarters)
  • 1 15-ounce can Green Olives, Pitted (drained)

Cooking Instructions


    Thinly slice the onion in skinny half moon shapes. Mince the garlic.

  • 2. SAUTÉ

    Heat a large pot or dutch oven over medium high heat. Add 1 teaspoon of the olive oil, and add the onion and garlic. Sauté for about 3 minutes.

  • 3. BEANS + STOCK

    Add the beans (and the liquid) to the pot and add about a ½ teaspoon of salt, all of the pepper, and the red pepper flakes. Add the stock to the pot and cover it. Bring to a boil, then as soon as its boiling, reduce the heat to medium-low and find a simmer. You want steady bubbles, but nothing big enough to jostle the beans around too much.

    Cover and cook for about 10 minutes, return to gently stir once or twice during this time.


    Meanwhile, make the potatoes. Wash the potatoes, scrubbing the skin if needed. Slice into ⅓” thick rounds. Place in a pot and cover with cold water. Add ½ of the remaining salt (about 1 teaspoon). Bring to a boil and cook for 12-16 minutes or until the potatoes are completely tender.

    Drain them well and return to the hot pot.

    Add the butter to the hot potatoes and stir a bit to help it melt. Add the remaining olive oil, and the last teaspoon of salt, and use a fork to mash up the potatoes. You’re aiming for a consistency that is soft and creamy but with some chunks in it still for texture.


    Trim the very end of the broccolini. Set them up to steam in a steamer insert or basket with an inch or two of water. Put the lid on and steam for about 5 minutes until bright green and crisp tender.


    Return to your stew after the 10 minutes of simmering have passed. Add the zest and juice of the lemon. Add the drained can of artichokes and drained green olives. Stir and heat through, about 2 minutes.

  • 7. SERVING

    Plate a scoop of potatoes, topped with beans and stew. Spoon extra sauce generously over top and serve the broccolini on the side. If desired, top it with salt and butter to taste.

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  • STOCK:
    if you didn’t make the Tortellini en Brodo, you may have some extra stock after this dish. It will keep for a week in the fridge or freeze it for another use!
    reduce stock down to 1 cup and toss it all in! (Leave the artichoke out and stir in at the end, but do add the lemon zest and juice). Cook on high pressure for about 10 minutes
    this stew is lovely with large pieces of halibut or cod gently stirred into the broth. Cover and very gently simmer until the fish is just cooked through
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