Description
This brothy beans recipe is a simple, nourishing, and flavorful one-pot dish perfect for any occasion. Enjoy hearty brothy white beans slow-cooked with aromatic herbs and finished with miso and lemon.
Ingredients
- 1 cup dried northern or white beans
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 4–6 sprigs fresh thyme
- 6 cloves garlic, peeled and smashed
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- ½ tsp chili flakes
- 2 bay leaves
- 2 tsp sea salt
- 4 cups water
- 1 tbsp miso
- ½ lemon, juiced
- Handful of fresh parsley or dill
- 2–3 cups baby spinach or kale, optional
Instructions
- Soak Beans: In a large bowl or pot, add dried beans and 2 tsp sea salt. Add enough water to fully cover the beans by 2-3 inches. Soak for 8 hours, or overnight. Drain the beans in a colander.
- Cook Aromatics: In a large pot or Dutch oven, heat 3 tbsp olive oil over medium heat. Add onion, celery, garlic, rosemary sprigs, thyme sprigs, chili flakes, and bay leaves. Cook for 2-4 minutes, stirring occasionally, until fragrant and onion and garlic just start to brown.
- Cook Beans: Add the drained beans, 4 cups water, and 2 tsp sea salt to the pot. Bring to a simmer over medium-high heat. Once simmering, partially cover and reduce heat to medium-low. Cook for 1 hour to 1.5 hours, ensuring the beans maintain a gentle simmer. Beans are done when they are soft and not tough. Add more water if needed to adjust broth amount.
- Mix Miso: In a small bowl, combine miso with a ladleful of the broth liquid until smooth.
- Remove Herbs: Remove the pot from heat. Remove the rosemary, thyme, and bay leaves.
- Add Miso and Season: Stir in the miso mixture. Taste and season the broth with salt and pepper. Stir in lemon juice. If using leafy greens, add them now to wilt.
- Serve: Divide the brothy beans between bowls. Top with fresh parsley or dill. Serve with a lemon wedge on the side and an optional drizzle of olive oil.
Notes
- Leftover beans can be stored in a sealed container for up to 3 days and reheated.
- To freeze, cool completely then transfer to a freezer bag or container and freeze for up to 3 months. Thaw in the fridge before reheating.
- Prep Time: 8 hours (soaking)
- Cook Time: 1 hour 32 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 195 kcal
- Sugar: 2 g
- Sodium: 901 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg