Brothy Beans

Name: Brothy Beans
Total time: 2 h 5 min
Yield: 6 servings
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

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.

6 servings

2 hr 5 min

Published October 4, 2025

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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.