Step 1

Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.

Step 2

In a large heavy bottom pot heat up a good lug of olive oil (or veggie broth for WFPB) and saute the leek (or onion) with the carrot and celery until they begin to soften.

Step 3

Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.

Step 4

Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.

Step 5

Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.

Step 6

Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.

Step 7

OPTIONAL but Recommended: Meanwhile grill or toast the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.

Step 8

Ladle the bean stew into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

Step 9

To make this recipe WFPB + Plantricious compliant make sure to omit the oil and saute the veggies in water or veggie broth instead.