One-Pot Brothy Beans with Herbs & Lemon
There’s something incredibly comforting about a steaming bowl of beans, especially when they come together in a single pot, infused with vibrant herbs and a splash of zesty lemon. This One-Pot Brothy Beans with Herbs & Lemon recipe is a delightful blend of creamy white beans, aromatic vegetables, and invigorating herbs that will warm your heart and nourish your soul. Whether you’re looking for a simple weeknight dinner or a cozy dish to impress your friends, this recipe has got you covered. Let’s dive into this hearty dish that’s as easy to make as it is delicious!
Why You’ll Keep Making It
This One-Pot Brothy Beans with Herbs & Lemon is not just a meal; it’s an experience. The combination of tender white beans, fresh herbs, and the tang of lemon creates a symphony of flavors that dance on your palate. Plus, it’s a one-pot wonder, which means less time spent on dishes and more time enjoying your meal. It’s flexible too; you can customize it with whatever herbs you have on hand or adjust the spices to suit your taste. This dish is not only satisfying but also packed with nutrients, making it a wholesome addition to your meal rotation.
Ingredients at a Glance
- 1 lb white beans, soaked overnight with water to cover and 1 tablespoon of salt
- 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
- 1 tablespoon thyme leaves, minced
- 1 tablespoon oregano leaves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground chillies or chili flakes
- 6-12 cups vegetable stock (see notes)
- Sea salt and ground black pepper, to taste
- 1 tablespoon light miso
- Lemon juice, to taste (I like 1-2 tablespoons)
- Handful of fresh dill or parsley, chopped
Equipment Breakdown
- Large pot or Dutch oven: Ideal for even cooking and flavor development.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon: Perfect for stirring and preventing scratches on your pot.
- Knife and cutting board: Essential for chopping vegetables and herbs.
One-Pot Brothy Beans with Herbs & Lemon, Made Easy
Step 1: Prepare the Beans
Start by draining the soaked white beans. Rinse them under cold water and set aside. Soaking the beans overnight not only reduces cooking time but also makes them easier to digest.
Step 2: Sauté the Aromatics
In your large pot or Dutch oven, heat the olive oil over medium heat. Add the quartered onion and shallots, cooking until they are soft and fragrant, about 5-7 minutes. This step builds a flavorful base for your broth.
Step 3: Add Vegetables and Spices
Next, add the chopped celery, bay leaf, sliced garlic, minced thyme, minced oregano, smoked paprika, and chili flakes. Stir everything together and cook for another 2-3 minutes until the garlic is fragrant.
Step 4: Combine with Beans and Stock
Add the soaked beans to the pot, followed by 6 to 12 cups of vegetable stock. The amount of stock you use will depend on how brothy you want your dish to be. Season with sea salt and ground black pepper according to your taste.
Step 5: Simmer to Perfection
Bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot and let the beans cook for about 1 to 1.5 hours, or until they are tender. Stir occasionally to ensure even cooking and to prevent anything from sticking to the bottom.
Step 6: Finish with Miso and Lemon
Once the beans are tender, stir in the light miso. This adds depth and umami to the broth. Then, squeeze in the lemon juice, adjusting to your taste preferences. The acidity from the lemon will brighten up the flavors beautifully.
Step 7: Garnish and Serve
Before serving, remove the bay leaf and taste for seasoning, adjusting with more salt, pepper, or lemon juice as needed. Ladle the hearty beans into bowls and finish with a sprinkle of fresh dill or parsley for a pop of color and freshness.
Healthier Substitutions
- Use low-sodium vegetable stock to control salt levels.
- Replace olive oil with avocado oil for a different flavor profile.
- Swap white beans for chickpeas or lentils for a variation.
- Use fresh herbs instead of dried to enhance the flavor and nutritional value.
Notes on Ingredients
Choosing the right beans is crucial. White beans, such as cannellini or navy beans, work best for this recipe due to their creamy texture. If you’re short on time, canned beans can be used, but be sure to rinse them thoroughly to reduce sodium content. The miso adds a unique flavor; however, it can be omitted if unavailable.
Best Ways to Store
Store any leftover One-Pot Brothy Beans in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and improve as it sits. You can also freeze the beans for up to 3 months; simply thaw and reheat when you’re ready to enjoy them again.
Quick Q&A
Can I use dried beans without soaking them overnight?
While soaking overnight is recommended for better digestibility and shorter cooking time, you can use the quick soak method. Boil the beans for 2 minutes, then let them sit covered for an hour before proceeding with the recipe.
What can I serve with One-Pot Brothy Beans?
This dish pairs wonderfully with crusty bread, over rice, or as a side to roasted vegetables. It can also be enjoyed on its own for a light meal.
How spicy is this dish?
The level of spiciness can be adjusted by modifying the amount of chili flakes or ground chillies you use. For a milder flavor, you can reduce or omit them altogether.
Can I make this dish ahead of time?
Absolutely! This One-Pot Brothy Beans with Herbs & Lemon tastes even better the next day, as the flavors deepen over time. Just store it in the fridge and reheat when you’re ready to enjoy.
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That’s a Wrap
This One-Pot Brothy Beans with Herbs & Lemon is truly a weeknight lifesaver! With minimal cleanup, a comforting bowl of deliciousness, and the flexibility to adapt it to your taste, it’s bound to become a staple in your kitchen. Enjoy the aroma of herbs filling your home as you savor each spoonful. Whether you’re curled up on the couch or hosting a dinner party, this dish will always bring warmth and cheer. Happy cooking!
One-Pot Brothy Beans with Herbs & Lemon
Ingredients
Equipment
Method
- Start by draining the soaked white beans. Rinse them under cold water and set aside. Soaking the beans overnight not only reduces cooking time but also makes them easier to digest.
- In your large pot or Dutch oven, heat the olive oil over medium heat. Add the quartered onion and shallots, cooking until they are soft and fragrant, about 5-7 minutes.
- Next, add the chopped celery, bay leaf, sliced garlic, minced thyme, minced oregano, smoked paprika, and chili flakes. Stir everything together and cook for another 2-3 minutes until the garlic is fragrant.
- Add the soaked beans to the pot, followed by 6 to 12 cups of vegetable stock. Season with sea salt and ground black pepper according to your taste.
- Bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot and let the beans cook for about 1 to 1.5 hours, or until they are tender.
- Once the beans are tender, stir in the light miso and squeeze in the lemon juice, adjusting to your taste preferences.
- Before serving, remove the bay leaf and taste for seasoning, adjusting with more salt, pepper, or lemon juice as needed. Ladle the hearty beans into bowls and finish with a sprinkle of fresh dill or parsley.
Notes
- Use low-sodium vegetable stock for a healthier option.
- Replace olive oil with avocado oil for a different flavor.
- Store leftovers in an airtight container for up to 5 days.
