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One-Pot Brothy Beans with Herbs & Lemon Recipe

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4.4 from 8 reviews

This comforting one-pot recipe features tender white beans simmered in a flavorful broth infused with fresh herbs, smoked paprika, and a touch of lemon. Enhanced with light miso for depth and garnished with fresh dill or parsley, these brothy beans make a hearty and nourishing meal, perfect served with crusty bread for soaking up every drop.

  • Total Time: 13 hours 45 minutes
  • Yield: 6 servings

Ingredients

Beans and Soaking

  • 1 lb white beans, soaked overnight with water to cover and 1 tablespoon of salt

Vegetables and Aromatics

  • 3 tablespoons olive oil
  • 1 medium yellow onion, peeled and quartered (keep the root intact)
  • 2 shallots, peeled and quartered (keep the root intact)
  • 1 stick celery, chopped into 3-4 big pieces
  • 1 bay leaf
  • 5 garlic cloves, peeled and sliced

Herbs and Spices

  • 1 tablespoon thyme leaves, minced
  • 1 tablespoon oregano leaves, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground chillies or chili flakes

Liquids and Seasoning

  • 6-12 cups vegetable stock
  • Sea salt and ground black pepper, to taste
  • 1 ½ tablespoons light miso
  • Lemon juice, to taste (1-2 tablespoons recommended)

Garnish

  • Handful of fresh dill or parsley, chopped

Instructions

  1. Soak the Beans: Soak the white beans overnight in plenty of warm water with 1 tablespoon of salt dissolved to help soften and season them.
  2. Prepare Aromatics: Heat a large, heavy-bottomed pot over medium heat. Add olive oil and swirl to coat. Add the quartered onions, shallots, and celery pieces, allowing them to brown lightly on one side before stirring or flipping. Continue cooking until all sides have a golden edge, about 10 minutes.
  3. Sauté Herbs and Spices: Add the bay leaf, sliced garlic, minced thyme, minced oregano, smoked paprika, and ground chillies. Stir and sauté until fragrant, about 1-2 minutes.
  4. Add Beans and Stock: Drain and rinse the soaked beans, then add them to the pot. Pour in 6 cups of vegetable stock and season lightly with salt and pepper, mindful of the saltiness in the miso added later. Stir well.
  5. Simmer Beans: Place the lid on the pot slightly ajar to allow venting. Bring the mixture to a boil, then reduce to low heat and simmer gently for about 1 ½ hours, checking every 30 minutes. Add more vegetable stock by the cup if the liquid level drops too low.
  6. Check for Tenderness: Once beans are tender and silky—testing a few to be sure—remove the celery, bay leaf, and as much of the onions and shallots as preferred.
  7. Finish with Miso and Lemon: Whisk the miso into a couple ladlefuls of hot cooking stock until dissolved, then stir this mixture into the pot. Adjust seasoning with salt, pepper, and lemon juice to taste. Stir in freshly chopped dill or parsley.
  8. Serve: Serve the brothy beans hot with crusty bread and an extra sprinkle of black pepper on top for a warming, hearty meal.

Notes

  • Soaking the beans overnight with salt helps them cook more evenly and enhances their flavor.
  • Use vegetable stock for a richer flavor; adjust quantity based on desired broth thickness.
  • The light miso adds umami and saltiness—add salt cautiously to avoid over-seasoning.
  • Lemon juice brightens the dish near the end—start with 1 tablespoon and adjust to taste.
  • Fresh herbs like dill or parsley add freshness as a final garnish.
  • Store leftovers refrigerated for up to 3 days; reheat gently and add extra stock if needed.
  • Author: Olivia
  • Prep Time: 12 hours (including bean soaking time)
  • Cook Time: 1 hour 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://iamstarved.com/one-pot-brothy-beans-with-herbs-and-lemon-recipe/