Brothy Beans

Bowl of brothy white beans with chopped onion, celery and herbs.

Warm up with these hearty brothy beans, slow-cooked with garlic, rosemary, and thyme, and finished with miso and bright squeeze of lemon juice.

Prep Time8

Cook Time1 30

Total Time9 30

Course: Side Dish

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 cup dried northern or white beans
3 tbsp olive oil
2 sprigs fresh rosemary kept whole (on the sprig)
4-6 sprigs fresh thyme kept whole (on the sprig)
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. Once beans have soaked, drain 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 min, stirring occasionally, until fragrant and onion and garlic just start to brown.
Cook Beans: To the pot, add drained beans, 4 cups water and 2 tsp sea salt. Bring to a simmer over medium-high. Once simmering, partially cover and reduce heat to medium-low. Cook for 1 hour - 1 ½ hours (this will depend on soaking time and how fresh/old the beans are), making sure the beans maintain a gentle simmer. Beans are done when they are soft and no beans are tough. If you like, you can stir in a little more water to adjust the amount of broth.
Mix Miso: To a small bowl, add miso and a ladle full of the broth liquid. Stir until miso is smooth and combined.
Remove Herbs: Remove the pot from the heat. Fish out rosemary, thyme and bay leaves. It’s ok if some of the herb leaves are left behind, you just want to ensure to remove the woody sprig.
Add Miso and Season: Stir in miso mixture. Taste broth. Season with salt and pepper. Stir in lemon juice. If using leafy greens, stir in to wilt.
Divide beans between bowls, top with parsley and/or dill. Serve a lemon wedge on the side. Drizzle with a little olive oil, if desired.

Video

Notes

Leftover beans can be stored in a sealed container for up to 3 days and reheated in the microwave or stovetop. To freeze, cool completely then transfer to a freezer bag or container and freeze up to 3 months. Thaw in the fridge before reheated.

Nutrition