American🥣 Soups & stews

Brothy Beans

Name: Brothy Beans
Total time: 40 min
Cuisine: American
Ingredients: 1 lb Dried beans; ~1.5-2 tbsp Salt for soaking; ~¼ tsp Baking soda (optional); 2 tbsp Olive oil; 4 medium Shallots, chopped; 6 Garlic cloves, chopped; ~6-8 cups Water; 2 Bay leaves; ~3-4 sprigs Fresh sturdy herbs such as thyme, rosemary, sage, or oregano; ~2-3 Dried red chilies; 1 tsp Kosher salt for cooking; ~½ tsp Black pepper; 1 tbsp Good quality olive oil for finishing; 1-2 tsp Mild vinegar or lemon juice such as champagne vinegar, white wine vinegar, or apple cider vinegar; ~1 strip Kombu seaweed (optional); ~1/8 tsp Asafoetida (optional)

⏱ 40 min

A nutritious and flavorful pot of beans made for meal prep success. Soak the dried beans for 8 to 12 hours, then simmer with sautéed shallots, garlic, a bundle of herbs, and dried chilies until tender and infused with a rich, savory broth. Finish with salt, olive oil, and vinegar for brightness and depth.

VeganHigh-proteinLow-cal

Adapted from a video by Rainbow Plant Life

If I could meal prep only one thing every week...

Watch on YouTube

Ingredients

Dried beans1 lb
Salt for soakingGenerous amount~1.5-2 tbspest.
Baking soda (optional)For larger or denser beans~¼ tspest.
Olive oil2 tbsp
Shallots, chopped4 medium
Garlic cloves, chopped6
WaterEnough to cover beans by about 1 inch~6-8 cupsest.
Bay leaves2

Steps

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1
Sort through the dried beans and check for any pebbles or debris, then rinse them clean.
2
Place beans in a large bowl and cover with generous salt and plenty of water. Let soak for 8 to 12 hours. For larger or denser beans, you may add a small amount of baking soda.
3
Heat olive oil in a Dutch oven or large saucepan over medium heat. Add chopped shallots and a pinch of salt, then sauté until golden brown, about 5 minutes.
4
Stir in the chopped garlic and cook until the raw edges soften and the garlic becomes fragrant, about 1 to 2 minutes.
5
Add the soaked beans and enough water to cover them by about 1 inch. Do not fill the pot completely, as the beans will release starches that create a flavorful broth.
6
Add a bouquet garni made with 2 bay leaves and a few sprigs of fresh herbs like thyme or rosemary, along with optional dried red chilies. Season with about 1 teaspoon of kosher salt and plenty of black pepper.
7
Cover the pot and bring the beans to a boil. Maintain a rolling boil for the first 10 minutes, then reduce heat to low or just above low to maintain occasional gentle simmering bubbles.
8
Remove the lid and continue simmering at low heat. The liquid will gradually reduce and thicken into a rich broth. Cooking time varies from 30 minutes to over an hour depending on bean size and freshness. Top off with boiling water if needed.
9
Once beans are tender and easily pierced, remove the dried chilies and herb bundle with a spoon.
10
Season the beans generously with additional salt to taste. Since the batch is large (about 6 to 7 cups of beans plus broth), you will need more salt than you might initially think.
11
Drizzle in about 1 tablespoon of good quality olive oil to add richness. Since beans are naturally very low in fat, the oil enhances both flavor and mouthfeel.
12
Add 1 to 2 teaspoons of mild vinegar or lemon juice to brighten and enliven the flavors of the beans.
13
Serve the beans warm as a simple broth, or portion and freeze in single servings for easy weekday meals. Use for bean soup, beans on toast, tacos, burrito bowls, or as a protein boost to other dishes.

Brothy Beans

Ingredients

Steps

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