Brothy Beans with Garlic and Shallot
Once we've taken the time to make a pot of beans, these brothy beans are a great way to make a filling meal. It's part soup, part bean dish. But all kinds of delicious.
Equipment
- 1 5 quart dutch oven
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 medium shallots peeled and finely chopped
- 4 cloves of garlic minced
- ½ lemon halved
- 1 lb cooked from dried borlotti beans with their bean stock
- 4 cups bone broth
- ½ cup grated parmesan plus a parmesan rind
- 3 cups chopped kale or spinach
- Kosher salt and pepper to taste
- ¼ teaspoon crushed red pepper flakes
- Crispy shallots to top optional
Instructions
- Heat 2 tablespoons of the olive oil in a large dutch oven on medium heat. Add the shallots and garlic and cook for just a minute until their fragrant aromas release.
- Add the beans and all of their liquid to the pan, then add the stock, Parmesan rind (if using), crushed red pepper flakes, and the halved lemon. Season with kosher salt and pepper. Bring to a boil and then turn down to a simmer and cook for 10-12 minutes.
- Remove the Parmesan rind and the lemon, squeezing it against the side of the pot to release all of its juices. Stir in the greens and allow to wilt, roughly 5 minutes.
- Ladle the brothy beans into four bowls, drizzle with olive oil, gratings of Parmesan, the crispy shallots if using, and lots of black pepper.
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