One-pot Brothy Beans With Herbs & Lemon
Method:
Soak the beans overnight in warm water with 1 tablespoon of salt, then drain and rinse. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the quartered onion, shallots and celery and brown on all sides, about 10 minutes. Add the bay leaf, garlic, thyme, oregano, smoked paprika and chillies and sauté until aromatic, 1-2 minutes. Stir in the beans and 6 cups of vegetable stock, season with salt and pepper, and cover with the lid askew. Bring to a boil, then simmer for about 1 ½ hours until the beans are tender and silky, checking every 30 minutes and adding more stock if needed. Remove the celery, bay leaf and some onion and shallots. Whisk the miso with a couple ladlefuls of hot stock and stir it into the pot. Adjust seasoning, add lemon juice to taste and garnish with chopped dill or parsley.
Ingredients:
- white beans 454 (g)
- olive oil 3 (tbsp)
- yellow onion 1 (pieces)
- shallot 2 (pieces)
- celery 1 (stalks)
- bay leaf 1 (pieces)
- garlic 5 (cloves)
- fresh thyme 1 (tbsp)
- fresh oregano 1 (tbsp)
- smoked paprika 0.5 (tsp)
- chili flakes 0.5 (tsp)
- vegetable stock 6 (cups)
- salt 1 (pinch)
- black pepper 1 (pinch)
- white miso 1.5 (tbsp)
- lemon juice 1 (tbsp)
- fresh dill 1 (bunch)
