Description
A hearty yet light dish of tender beans simmered with garlic, fresh herbs, and a splash of lemon in a savory broth.
Ingredients
Scale
- 1 lb white beans, soaked overnight
- 3 tablespoons olive oil
- 1 medium yellow onion, quartered
- 2 shallots, quartered
- 1 stick celery, chopped
- 1 bay leaf
- 5 garlic cloves, sliced
- 1 tablespoon thyme leaves, minced
- 1 tablespoon oregano leaves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground chillies or chili flakes
- 6–12 cups vegetable stock
- Sea salt and ground black pepper, to taste
- 1 ½ tablespoons light miso
- Lemon juice, to taste
- Handful of fresh dill or parsley, chopped
Instructions
- Soak and rinse the beans, then drain.
- Heat a large pot over medium heat and add the olive oil until shimmering.
- Add quartered onions, shallots, and celery and brown for 10 minutes.
- Add bay leaf, garlic, thyme, oregano, smoked paprika, and ground chillies; sauté until aromatic.
- Stir in the drained beans and pour in 6 cups of vegetable stock, season lightly.
- Bring to a boil, reduce heat to maintain a gentle simmer, partially cover with a lid.
- Simmer for 90-110 minutes, checking and adding more stock as needed.
- Remove large pieces like bay leaf and celery, whisk miso into some hot stock and stir into the pot, then add lemon juice.
- Adjust seasoning and stir in chopped dill or parsley; serve hot.
Notes
Use firm white beans like navy, cannellini, or great northern. If in a hurry, use canned beans and reduce simmering time to 20-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 110 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg