One-Pot Brothy Beans with Herbs & Lemon

thefirstmess.com

Madhvi

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 shallots, peeled and quartered (keep the root intact)

1 stick celery, chopped into 3 to 4 big pieces

1 bay leaf

5 garlic cloves, peeled and sliced

1 tablespoon thyme leaves, minced

1 tablespoon oregano leaves, minced

½ teaspoon smoked paprika

½ teaspoon ground chillies or chili flakes

6 to 12 cups vegetable stock (see notes)

sea salt and ground black pepper, to taste

1 ½ tablespoons light miso

lemon juice, to taste (I like 1 to 2 tablespoons)

handful of fresh dill or parsley, chopped

subheading: Notes:

I wound up using 12 cups of broth total for my pot of beans. This will vary depending on which beans you’re using, how long you soaked them, how old they are etc. I know that’s not super precise, but that’s just how beans are sometimes haha.

Directions at thefirstmess.com

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