Lemony Brothy Beans
Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Soy free, Vegan, Vegetarian
About the recipe
These nourishing, brothy lemon beans are the ultimate pantry meal—budget-friendly, rich in fibre and protein, and perfect for babies, toddlers and the whole family.
A few years ago, I was on a girls trip to Byron Bay and had the most incredible brothy beans at a café called Highlife. I’ve been dreaming about them ever since—and this recipe is the closest I’ve come to recreating that lemony, comforting bowl.
Now a weekly staple in our house, this recipe is so simple, packed with pantry staples, and costs around $10 to feed our family of five. I love that it uses bone broth, which adds beautiful flavour and nourishment with minimal effort (you can find my homemade bone broth recipe here, or if you’re after a shortcut, we love this one from Part and Parcel—use code BOOBTOFOOD for a discount on first orders over $99).
This is one of those meals that you can serve to any age:
Purée it for babies
Serve deconstructed for BLW with squashed beans and broth in a cup
For toddlers and older kids and adults, serve with toast and parmesan, and with some sausages on the side!
Age suitable:
Suitable from 8 months+
Squash or mash beans for baby-led weaning, blend into a purée with broth for spoon-feeding, or serve the broth and beans separately.
Serving suggestions:
For babies: purée with broth or mash beans and serve with soft veg
Offer broth in a sippy cup or open cup for added nutrition and hydration
Serve with buttered sourdough or high-protein bread
Sprinkle with parmesan for toddlers and older kids
Add tinned mackerel, sausage, bacon, chorizo, fried or poached egg or leftover shredded chicken for protein
Swap kale for baby spinach or silverbeet if preferred
Storage tips:
Fridge: Store in an airtight container for up to 3 days
Freezer: Freeze in individual portions for up to 3 months
Reheat gently and add a splash of water or broth to loosen if needed
Ingredients
1 brown onion, finely diced
3 garlic cloves, minced
2 carrots, finely chopped
2 celery sticks, finely chopped
2 sprigs fresh thyme (leaves removed)
1 tablespoon butter (or ghee or olive oil)
2 x 400g tins butter beans, rinsed and drained
700 ml bone broth (or vegetable stock)
1 cup chopped kale (fresh or frozen)
Juice of 1 lemon
Salt and pepper to taste
Optional to serve:
2 slices sourdough, toasted and buttered
2 tablespoons parmesan, grated
Method
Heat a large frying pan or casserole dish over medium heat. Add the butter and the onion, cooking for about 5 minutes until softened and lightly browned.
Add the carrot, celery, garlic and thyme. Cook for another 5 minutes, stirring regularly, until starting to caramelise.
Add the drained beans and pour in the bone broth. Stir in the kale and bring the mixture to a boil, then reduce to a simmer. Leave the lid off and cook for around 10 minutes until slightly reduced.
Squeeze in the lemon juice and season with salt and pepper to taste.
Serve warm, topped with parmesan and a slice of buttered sourdough. Add optional protein if desired.
Ingredient swaps and notes:
Vegetarian – Swap bone broth for vegetable stock
Dairy free – Use olive oil instead of butter and skip the parmesan
Kale – Fresh or frozen both work. You can also use baby spinach or silverbeet
Beans – Butter beans or cannellini beans work beautifully here
Add-ins – Mackerel, sausage, bacon, fried or poached egg or poached chicken are all delicious for added protein
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