RECIPE: 

• 1/4 cup olive oil
• 2 small or 1 large onion, quartered through the root (I don’t peel)
• 1 or 2 heads garlic, halved crosswise (I don’t peel)
• 1 small bunch or a few sprigs dried herbs like oregano, marjoram, thyme or rosemary
• A few dried chiles (or one fresh one, halved lengthwise)
• 1 pound dried beans (about 2 cups)
• 6 or so cups water
• Kosher salt

For repurposing: 

• 1 lemon 
• 2 Tbsp maple syrup 

1. Heat olive oil over medium heat in a large pot. Add onions and garlic. Cook until they’re caramelized and nicely browned, a few minutes or so. This step will do a huge favor to your broth, adding depth and complexity non-caramelized ingredients could only dream of.
2. Add dried herbs and chili. Add beans and water. Season with salt, bring to a boil. Turn the heat down to a bare simmer, leave the pot uncovered and cook. This can take anywhere from 50 to 120 minutes depending on the size and age of the bean.

If the beans need more liquid as they simmer, add more water. Depending on the bean and your preference for their final destination, the beans can be creamy and fall apart-y or tender and semi al-dente. 

Repurposing Ideas:

1. As a quick, light lunch or snack idea, I love adding them to a slice of toast! Then, drizzle with some good quality olive oil, flakey salt and even a soft boiled egg for an extra layer of flavour and texture! 

1. For dinner I love adding maple syrup instead of lemon juice to complement the addition of sausage! I pair this with sauerkraut and some delicious sourdough bread on the side. This will leave you feeling great from the added fiber of the beans, probiotics from the sauerkraut and protein and fats from the sausage.

Brothy beans are the ultimate meal prep staple—cheap, nourishing, and endlessly adaptable. By cooking a big pot at the beginning of the week, you set yourself up for delicious, stress-free meals in the days ahead. Give them a try and let me know your favorite ways to use them!