One-Pot Brothy Beans with Herbs & Lemon
Ingredients
The beans
The broth
-
3
tablespoons
olive oil
-
1
medium
yellow onion
-
2
shallots
-
1
stick
celery
-
1
leaf
bay leaf
-
5
cloves
garlic
-
1
tablespoon
thyme leaves
-
1
tablespoon
oregano leaves
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground chillies or chili flakes
-
6-12
cups
vegetable stock
-
to taste
sea salt and ground black pepper
-
1 ½
tablespoons
light miso
-
to taste
tablespoons
lemon juice
-
handful
fresh dill or parsley
Instructions
- Soak the beans overnight in warm water with salt, then drain and rinse.
- Heat oil in a large pot and brown the quartered onions, shallots, and celery for about 10 minutes.
- Add bay leaf, garlic, thyme, oregano, smoked paprika, and chillies, sautéing until aromatic.
- Stir in the drained beans and add 6 cups of vegetable stock, seasoning with salt and pepper.
- Bring to a boil, then lower the heat and simmer for about 1 ½ hours, checking every 30 minutes.
- Once the beans are tender, remove large pieces of celery and bay leaf.
- Mix miso with some hot stock to dissolve, then stir into the pot.
- Adjust seasoning with salt, pepper, and lemon juice, and garnish with chopped herbs.
- Serve hot with crusty bread.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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