brothy beans

This recipe for chickpeas in lemon-tahini broth is an easy, healthy, creamy vegetarian dinner recipe that you&#039;re going to love!

Chickpeas in Lemon-Tahini Broth

extra virgin olive oil

butter

leek

garlic (peeled and minced)

red Fresno chili pepper

vegetable stock

chickpeas

dry thyme

paprika

white pepper (optional)

bok choy

tahini

lemon (juiced)

Salt (to taste)

avocado diced

scallion (minced)

Aleppo pepper (optional)

Mustard oil

In a bowl, combine the tahini, lemon juice, and a few splashes of hot sauce and stir to combine. Set aside.

Prepare Tahini:

Heat oil in a wide pot over medium-high. Melt the butter into the oil. Once frothy, add the leeks and cook for 7-8 minutes until softened and beginning to turn golden brown.

Add the garlic and red Fresno chili pepper and cook for 45 seconds until fragrant. Season with salt and pepper.

Prepare Aromatics:

Add the stock to the pot and bring to a boil. Reduce heat and add chickpeas, thyme, paprika, white pepper, and salt, to taste. Simmer for 15 minutes until the chickpeas are very tender.

Cook the Chickpeas:

Add the greens and a little water and cook until the greens are bright green and tender, about 10 minutes.

Cook the Greens:

Add the tahini mixture to the broth and stir until completely incorporated. Taste and season again to your preferences.

Finish the Broth:

Ladle the chickpeas into bowls. Garnish with chopped avocado and minced scallion. Sprinkle with Aleppo pepper and a drizzle of mustard oil, if desired. Enjoy!

To Serve:

Of all the celeriac recipes out there, this spicy beans with mashed celeriac is one of my absolute favorites.

Spicy Beans with Mashed Celeriac

neutral oil (for frying)

shallots

smoked paprika

chili powder

sweet paprika

cayenne powder

white pepper

brown sugar (or maple syrup)

can great northern beans (or cannellini, navy,

scallions

celery root

potatoes

salt (plus more, to taste)

garlic powder

milk

heavy cream (optional)

butter (optional)

Heat the oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, stirring occasionally, until golden brown.

Sauté the Shallots:

Turn the heat to medium low and add the smoked paprika, chili powder, sweet paprika, cayenne powder, and white pepper and toss to coat the shallots in the spices. Cook only 30 seconds until the spices become fragrant.

Bloom the Spices:

Immediately pour in the vegetable stock and bring to a boil. Add the brown sugar and the beans and reduce heat to low. Simmer for 30 minutes, seasoning to your preference as the beans cook.

Simmer the Beans:

Cover the potatoes and celeriac with water in a medium pot and add with 1 teaspoon salt. Bring to a boil and cook for 20-30 minutes until fork tender. Drain.

Return the cooked potatoes and celeriac to the pot over low heat. Add the garlic powder, white pepper, and milk and use an immersion blender to puree until desired texture is reached. If a more decadent mash is desired, add cream and butter. Add more milk, as necessary, to reached desired consistency. Taste and season with salt. Keep warm.

Cook the Mashed Celeriac:

Right before serving, stir the white parts of the scallions into the beans and cook for 3-4 minutes more. Taste and season once more to your preferences. Turn off the heat.

Finish the Beans:

Spoon the mashed celeriac into shallow bowls and flatten it with the back of a spoon. Ladle the beans on top and garnish with more scallions. Enjoy!

These beans, as popularized by publications like NYT and Bon Appetit, are an easy, delicious dinner.

Brothy Beans

tbsp olive oil (plus extra for drizzling)

garlic (thinly sliced)

tsp crushed red pepper

15 oz cans of cannellini beans (with liquid)

lemon (optional)

water (use up to 2 cups of water

tsp kosher sea salt

black pepper

Add the olive oil to a medium saucepan, and set over medium heat.

Add garlic and crushed red pepper, and saute until garlic is fragrant and lightly browned, about three minutes.

Add beans, lemon, and water, and turn heat down. Season with salt and pepper, then taste and adjust if necessary.

Cook for 10 minutes, until lightly simmering, then add any flavorings.

Brothy Beans with lacinato kale, roasted peppers, olives, capers and lemon zest over garlic-infused  Sourdough Bread -a simple pantry meal that can be made in under 30 minutes! Vegan adaptable.

Brothy Beans on Garlic Toast

sourdough bread (3/4 inch thick)

olive oil

garlic clove, smashed

shallot,

chili flakes (or Aleppo

roasted bell pepper

castelvetrano olives (or other olives) cut in half

capers (optional)

Lacinato Kale, packed, torn, thick ribs removed

cannellini beans,

broth

dried thyme (or oregano, sage

1/2-1 teaspoon paprika or smoked paprika

salt

pepper

Lemon

Italian parsley

Make the Garlic-infused Toast

Heat oil in a large skillet over medium heat, add the smashed garlic clove, and swirl. Once golden and fragrant, set the garlic aside, and add the bread, toasting slowly on each side, until crispy, turning heat to medium-low or low. Make sure the bread is nicely coated in olive oil, adding more as needed. I usually leave the toast on low heat while I make the brothy beans.

At the same time, make the Brothy Beans:  

Heat oil in a medium pot or dutch oven over medium heat, and saute the shallot until fragrant and golden. Add the chili flakes and smashed garlic from the bread skillet.  Add the roasted bell pepper, olives, capers, and torn kale, and saute for 2-3 minutes, breaking up the garlic clove a bit. Add the drained beans, broth, paprika, thyme, salt and pepper. Cover and bring to a simmer on low for 5 minutes.  If the broth has reduced, feel free to add a little more, so you have at least 1 cup ( or more is fine too). Stir in lemon zest, taste and adjust salt, pepper and chili flakes. 

Assemble

Place a crispy toasted sourdough toast in a wide shallow bowl. Top with half of the beans and broth.

Garnish

with more lemon zest, a drizzle of olive oil, fresh Italian parsley and optional shaved pecorino cheese.  Makes 2 hearty servings.

Wow, what an explosion of flavours.

I used sweetheart cabbage in place of kale.

Great recipe, will be on my menu on a regular basis

absolutely delicious.
I might keep the bread on the side next  time.

Winner Winner, Brothy Bean Dinner!
I am eating this right now, and I must say this is excellent.  Followed recipe to a T, except for the toast, I toasted a couple of slices of sourdough and scraped raw garlic on and then some butter. The pot is now empty!  We used spinach instead of kale. I had everything else on hand and used per your recipe. Will be making this again soon!

Outstandingly delicious! Easy prep ahead of time and quick to cook. The whole family loved it :)

Top 5 brothy beans recipes from across the web

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Top Tags

Chickpeas in Lemon-Tahini Broth

Spicy Beans with Mashed Celeriac

Brothy Beans

Chickpeas in Lemon-Tahini Broth

Brothy Beans on Garlic Toast

Top 5 brothy beans recipes from across the web

The most viewed brothy beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpeas in Lemon-Tahini Broth

Spicy Beans with Mashed Celeriac

Brothy Beans

Chickpeas in Lemon-Tahini Broth

Brothy Beans on Garlic Toast

The most viewed brothy beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine