lemony brothy beans

A few months ago i was on a girls trip in Byron Bay and we visited a cafe (called Highlife, it was amazing) and we had this delicious brothy beans – and I have been trying to recreate it ever since. This came pretty close and is now a weekly staple in our house when I need a quick and easy meal and don’t have much fresh produce in the house. Its incredibly cheap to make – coming in at $10 for the entire meal which served our family of 5, and I love that it uses pantry staples.

I always have bone broth in the freezer that I make (recipe linked here) which is what adds the depth of flavour to this meal – its such a great and easy way to incorporate bone broth in your diet. If you dont want to make your own, I would recommend this one from Part and Parcel (discount code BOOBTOFOOD for first orders over $99).

I have shown here how you can serve this meal to any age group – you can blend all the meal together for a delicious puree, or you can offer it ‘deconstructed’ for BLW by squishing the beans with your finger and offering some broth in a cup alongside. I also added some tinned mackerel for extra DHA, protein and iron. You could really add any protein you like to this dish though – really yummy with sausage, chorizo, bacon or chicken. I also served ours with some buttered sourdough and parmesan cheese!

Let me know if you like this one!

Lemony Brothy Beans

Course 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, puree
Servings 2 adults


  • 1 Frying Pan


  • 1 brown onion finely diced
  • 3 garlic cloves minced
  • 2 carrots finely chopped
  • 2 celery sticks finely chopped
  • 2 sprigs of thyme leaves removed
  • 1 TBSP butter or ghee or olive oil
  • 2 tins butter beans drained (800g total)
  • 700 ml bone broth
  • 1 cup kale chopped, see notes
  • 1 lemon juiced
  • salt and pepper to taste

optional to serve

  • 2 slices sourdough toasted and buttered
  • 2 TBSP parmesan grated


  • Heat a large heavy based frying pan or casserole dish over medium heat, add the butter to the pan and then the finely chopped onion, stirring frequently until softened and starting to brown (about 5 minutes)
  • Add the carrot, celery, garlic and thyme to the pot and stir regularly until starting to brown (about 5 minutes)
  • Rinse the tinned beans well until the water runs clear, and add to the pan.
  • Add the bone broth and stir until combined. Add in the chopped kale, then bring to the boil, then turn down to a simmer with the lid off for about 10 minutes.
  • Once cooked, squeeze over the juice of 1 juicy lemon and season with salt and pepper to your preference.
  • Serve with buttered sourdough and sprinkle with parmesan cheese.



Vegetarian Option: Swap bone broth for vegetable stock
Dairy Free Option: Swap butter for olive oil and omit parmesan cheese
Kale can be from frozen or fresh. Can also be swapped for baby spinach or silverbeet.
Butter beans can be swapped for Cannellini beans.
Can be frozen for 3 months. Fridge safe for 3 days.
Tried this recipe?Let us know how it was!

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