Brothy beans: the nourishing and cozy staple

Brothy beans: the nourishing and cozy staple you didn’t know you needed!

There’s something incredibly comforting about a pot of brothy beans simmering on the stove. Not only are they nourishing and packed with flavor, but they’re also incredibly versatile. Plus, by cooking a big batch at the start of the week means you have endless meal possibilities ahead. Here’s how I make brothy beans—inspired by Alison Roman—and, afterward, how I repurpose them into delicious meals throughout the week.

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

First, heat olive oil over medium heat in a large pot. Then 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.
Next, add dried herbs and chili. Then 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. Depending on the size and age of the bean, this step can take anywhere from 50 to 120 minutes.

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:

For a quick and 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!

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!