Aromatic Brothy Beans

I have seen versions of brothy beans all over the internet for years now and thought it’s time I share another recipe for this delightful dish. You see I did share these lemon and herb chickpeas a few years back but I have now widened my repertoire and want to share my findings with you of course!

This recipe starts with soaking beans and this is how I love to prepare my beans before cooking them. This is not strictly necessary but I find it shortens the cooking time and really is very hassle-free as they take care of themselves once you’ve poured some water over them. I also take this opportunity to start the seasoning of the beans by adding a teaspoon of salt to the soaking water. You see, beans absorb lots of water when soaking so naturally they will also take in salt if said water is salty. Yum!

When it comes to the cooking part what is so fabulous about brothy beans as opposed to beans simply cooked in water is that they will be very flavourful and can be eaten in their flavour packed liquid for even more pleasure all around the dining table. My preferred way to prepare this delicious liquid, or broth, is by first browning the vegetables which adds a wonderful depth of flavour. When you have tried this method I doubt you will ever go back to making broth any other way.

Now, this dish (if we can even call it that in all its simplicity) does take some time to prepare but most of that time is hands off allowing you to potter around doing other things. This makes it a perfect concoction to prepare on the weekend and is also a lovely addition to your meal prep as it keeps well in the fridge and can be eaten in many different way.

Enjoy it as it is with some bread on the side. Wilt some greens into the broth to add more veggies. dollop a little bit of pesto or gremolata into it for an even more intense flavour experience. Ladle the beans out of the broth and eat on toast or use as you would use canned beans. The options are endless and oh so satisfying. Enjoy!

Malin x

PS. This video is part of my comfort food series on YouTube! Tune into episode one where I cook a scrumptious tomato risotto here.

Serves 6

INGREDIENTS:

2 cups small white beans

1 tsp salt + more for seasoning

2-3 tbsp olive oil

1 shallot, halved

1 brown onion, halved

1 garlic bulb, halved

1 carrot, cut into large chunks

1 celery stick, halved

3 sprigs of fresh rosemary

6 sprigs of fresh thyme

60 ml dry white wine

7 cups of water water

2 bay leaves

6 black peppercorns

2 tbsp vegetable stock powder or 1 vegetable stock cube

Serve with:

Garlic rubbed bread

Pesto, optional

METHOD:

Cover the dry beans by at least two inches in a large bowl and stir in 1 tsp of salt. Cover with a towel or large plate and leave to soak on the counter over night or up to 24 hours.

The next day heat a dutch oven over medium heat and add the oil to it. Once the oil is heated fry the onion, shallot and garlic cut side down in it until it is golden. This will take roughly 3-4 minutes.

Once golden turn the alliums over and add the carrot, celery and herbs. Fry for another 2 or so minutes, flipping the new additions halfway.

Pour in the wine and let it simmer for a couple of minutes and drain the soaking beans in the meantime.

Add the drained beans, water, bay leaves, peppercorns and stock powder (or cube) to the pot and stir to dissolve.

Bring the pot to a boil and then turn down to a gentle simmer leaving the lid ever so slightly ajar.

Simmer the beans for 60 minutes to start and then taste them. If they are tender take them off the heat and if not continue simmering until the are.

Once off the heat remove the vegetables, herbs and bay leaves and discard before serving.

I suggest serving the beans with some garlic rubbed bread and if you are feeling fancy a dollop of pesto in each bowl is a lovely condiment.

The beans stay delightful in an air tight container in the fridge for 4-5 days and are also fantastic to freeze.