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Easy One-Pot Brothy Beans with Herbs & Lemon photo

One-Pot Brothy Beans with Herbs & Lemon

This One-Pot Brothy Beans with Herbs & Lemon is a cozy, flavorful dish that warms the soul!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brothy Beans:
  • 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 medium shallots peeled and quartered (keep the root intact)
  • 1 stick celery chopped into 3-4 big pieces
  • 1 leaf bay leaf
  • 5 cloves garlic 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 (1-2 tablespoons recommended)
  • 1 handful fresh dill or parsley chopped

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Wooden spoon
  • Knife and cutting board

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the beans are tender, stir in the light miso and squeeze in the lemon juice, adjusting to your taste preferences.
  7. 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.