Beans in Parmesan Broth
Serves 6-8
Ingredients
- 1 lb. dry white beans of choice
- Olive oil for drizzling
- 8 shallots halved
- 8 cloves garlic thinly sliced
- 6-8 cups chicken stock*
- 2 bay leaves
- 6 small parmesan rinds or as many as you have**
- 3 dried shiitake mushrooms
- Kosher salt and pepper to taste
- Grated parmesan for serving
- Lemon zest and juice for serving
- EVOO for serving
- Sourdough toast for serving
- Fried egg for serving (optional)
Instructions
- The night before you want to cook the beans, cover them in at least 3 inches of cold water and let them soak overnight on the counter.
- The next day, when you are ready to cook, drain the beans.
- Coat the bottom of a large pot with olive oil and heat over medium. Add in shallots, cut side down and sear/char until deeply browned, about 5 minutes.
- Turn over shallots and add in garlic. Cook until the garlic is slightly golden.
- Add in drained beans, stock, bay, parm rinds, and mushrooms. Bring to a boil and reduce to a gentle simmer. Season with a touch of salt and pepper.
- Let beans cook on low for 1-2 hours (it will really depend on your beans), until tender, stirring every now and then. The parm rinds may stick a little but it’s ok! Be sure to try at least three beans to make sure the whole pot of beans is ready.
- Remove bay, parm, and mushrooms. Season with more salt and pepper, if needed.
- Serve beans and broth topped with grated parm, lemon zest, lemon juice, a drizzle of EVOO, more black pepper and some bread on the side for dipping in the broth.
- This is also great topped with an egg! There are endless uses for these cooked beans. Wilt in some hearty greens, serve over orzo or ditalini, or use in any dish that calls for cooked beans.
Video
Notes
*Depending on your beans you may need more or less broth. Just keep an eye on them during the cooking, and add more if it seems like they are getting dry. You can also sub veggie broth!
**Even one adds great flavor! I don’t recommend adding more than I suggested, just noting that less will work as well! A lot of stores (i’ve seen them at whole foods and Wegmans) sell these now too if you don’t have any!
Tried this recipe?Let us know how it was!
Already made it twice in the last 48 hours. It’s so comforting and yet so simple. I didn’t have shiitake mushrooms but it still tastes like a hug in a bowl. Thank you for sharing this!!