Brothy Beans and Rice Bowl

This bowl has been all over TikTok and Instagram for good reason. Saucy, garlicky white beans in a rich broth, spooned over rice, finished with chili oil and parmesan. It comes together in 30 minutes and tastes like it took way longer.

Ingredients

  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken or vegetable broth
  • 4 cloves garlic, minced
  • 1 medium shallot, diced
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 2 cups cooked white rice
  • 2 cups baby spinach or kale
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Parmesan rind (optional)
  • Toppings: chili crisp, fresh herbs, shaved parmesan, crusty bread

Step-by-Step Instructions

Step 1: Build the Base

Heat olive oil in a Dutch oven over medium heat. Add the diced shallot and garlic, cooking until soft and fragrant, about 2 minutes.

Step 2: Toast the Spices

Add the smoked paprika and red pepper flakes. Stir for about 30 seconds until you can smell them bloom in the oil.

Step 3: Simmer the Beans

Pour in the broth and add both cans of beans. If you have a parmesan rind hanging around, toss it in. Bring everything to a gentle simmer and let it cook for 15 to 20 minutes. The broth should reduce slightly and turn glossy.

Step 4: Thicken It Up

Use the back of a wooden spoon to smash a handful of beans against the side of the pot. This gives the broth body without adding anything extra.

Step 5: Finish and Serve

Stir in the greens and lemon juice. They will wilt in about a minute. Season with salt and pepper. Ladle the brothy beans over bowls of rice and go wild with toppings.

Serving Suggestions

  • A big drizzle of chili crisp and shaved parmesan on top
  • Crusty sourdough on the side for dunking
  • A fried egg on top for extra protein
  • A simple side salad with lemon vinaigrette

Tips

  • Save your parmesan rinds in the freezer for exactly this kind of recipe. They add a savory depth that’s hard to replicate.
  • Smashing some of the beans is the key move. It makes the broth creamy without any cream.
  • Leftovers thicken overnight. Add a splash of broth when reheating.
  • Swap the white beans for chickpeas if that’s what you have on hand.