Brothy Beans
A comforting pot of tender beans slowly simmered with aromatic vegetables in their own flavorful broth. Perfect as a hearty side dish or vegetarian main course.
Ingredients
- •1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
- •1 whole onion, halved
- •2 whole carrots, peeled, halved crosswise
- •2 stalks celery stalks, halved crosswise
- •to taste Kosher salt, freshly ground pepper
- •2 tablespoons Olive oil
Cooking Instructions
- 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 1 1/2 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.
120 min
- 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.
5 min
- 3.
Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.
