Brothy Beans

Name: Brothy Beans
Ingredients: 1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained; 1 onion, halved; 2 carrots, peeled, halved crosswise; 2 celery stalks, halved crosswise; Kosher salt, freshly ground pepper; Olive oil (for drizzling)

3.6

(5)

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Servings: 5

Cost: $1.07 /serving

Author : Jeremy Fox

recipes bean broth

Ingredients

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1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained1 onion, halved2 carrots, peeled, halved crosswise2 celery stalks, halved crosswiseKosher salt, freshly ground pepperOlive oil (for drizzling)

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Instructions

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Step 1

Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1½ hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.

Step 2

Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.

Step 3

Do Ahead: Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.