One-Pot Brothy Beans with Herbs & Lemon
Prep Time: 15 minutes MINS
Cook Time: 1 hour 45 minutes MINS
Soaking Time: 8 hours HRS
Total Time: 2 hours HRS
Servings: 6 – 8
1 lb white beans, soaked overnight with water to cover and 1 tablespoon of salt
3 tablespoons olive oil
1 medium yellow onion, peeled and quartered (keep the root intact)
2 shallots, peeled and quartered (keep the root intact)
1 stick celery, chopped into 3-4 big pieces
1 bay leaf
5 garlic cloves, peeled and sliced
1 tablespoon thyme leaves, minced
1 tablespoon oregano leaves, minced
½ teaspoon smoked paprika
½ teaspoon ground chillies or chili flakes
6-12 cups chicken stock (see notes)
Sea salt and ground black pepper, to taste
1 ½ tablespoons light miso
Lemon juice, to taste (I like 1-2 tablespoons)
Handful of fresh dill or parsley, chopped
Soak the beans overnight in warm water with 1 tablespoon of salt dissolved. When ready to cook, drain and rinse them. Set aside.
Heat a large, heavy-bottomed pot over medium heat. Once hot, pour in the oil and swirl it around. Add the quartered onions, shallots, and celery pieces into the pot. Let them brown lightly on one side and then stir/flip the pieces over. Keep cooking until all sides have a bit of a golden edge, about 10 minutes.
Add the bay leaf, garlic, thyme, oregano, smoked paprika, and chillies. Stir and sauté until very aromatic, about 1-2 minutes.
Add the drained beans and stir. Then, add 6 cups of chicken stock. Season with salt and pepper and stir. Place the lid on top, slightly askew to vent a bit. Bring the beans to a boil and then lower the heat to a simmer.
Simmer the beans for about 1 ½ hours, checking every 30 minutes. If the stock level is getting low, add more by the cup. Once beans are tender, taste to ensure they are done.
Remove the big pieces of celery, bay leaf, and as much of the onion/shallots as desired.
In a liquid measuring cup, combine miso with a couple of ladlefuls of the hot stock from the pot. Whisk to dissolve the miso and pour into the pot. Stir. Check the beans for seasoning and adjust if necessary. Add lemon juice to taste and stir.
Garnish the beans with chopped dill/parsley. Serve the brothy beans hot with crusty bread.
Recipe Notes:
The amount of chicken stock may vary depending on the type of beans used, soaking time, etc. Adjust as needed.
Ayocote Blanco beans from Primary Beans were used here, but any type of white bean works.
You can keep these stored in the fridge for up to a week or in the freezer for up to 6 months.
Dried herbs can be used instead of fresh – substitute 1 ½ teaspoons for both thyme and oregano.
You could also add greens for a variation. Chop a small bunch of kale, dandelion, or mustard greens and add them at the end, simmering until wilted and soft.
These one-pot brothy beans are deeply savory with herbs, lemon, garlic, and miso paste added at the end. A comforting pot of beans awaits after 1 ½ hours of mostly inactive simmering time.