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Brothy Beans with Roasted Cabbage

Brothy Beans with Roasted Cabbage

Brothy beans are always a good idea - and when you top them with roasted cabbage and herbs, it takes things to a whole new level.  This dish was inspired by Justine Doiron's Herby Cabbage in Parmesan Broth, linked below. We threw in some beans and threw out some steps:) to make it our own. 

Justin Doiron



Brothy Beans

    • 1 lb dried beans (Peruano, White Runner...)
    • 3 tablespoons olive oil
    • 1 head garlic, halved, skin on 
    • 1 shallot, sliced lengthwise, skin removed
    • 1 red onion, halved and skin and tops removed for easy searing
    • 1 lemon, zested and halved with tops removed for easy searing (keep the zest for the parsley and 1/2 a lemon)
    • 2 bay leaves
    • 1 bunch of thyme
    • 1 teaspoon chili flakes
    • 1 parmesan rind
    • 10 cups of water 

Cabbage Slaw

    • 1 medium head of savoy cabbage, thinly sliced
    • Olive oil for drizzling
    • 2 cups of fresh flat leaf parsley
    • 1 tablespoon capers
    • 2 tablespoons apple cider vinegar
    • Lemon zest and 1/2 lemon reserved from brothy beans
    • Freshly grated parmesan, optional 




Brothy Beans

  1. Soak the beans overnight in plenty of fresh filtered water, or for at least 8 hours. Drain and rinse well.
  2. Heat up some olive oil in a dutch oven. Place the cut garlic, onion, shallots, and 1/2 lemon face side down in the oil. Roast for 2-3 minutes until browned. Then flip to the other side and roast until browned. 
  3. Add herbs, spices, parmesan rind, and beans to the pot. Cover with water (about 8 cups). Bring to a boil, then simmer until tender (about 1-2 hours). 

Roasted Cabbage with Herbed Parsley

  1. Preheat over to 425 degrees F.
  2. Thinly slice the cabbage and place on an unlined baking sheet. Drizzle with olive oil, sprinkle with some salt, and mix all together. Roast in the oven for 20-30 min. 
  3. While the cabbage is cooking, prepare your parsley mixture. Chop the parsley and put it in a bowl (large enough to add the cabbage too once cooked). Add finely chopped capers, lemon zest, and juice from the remaining 1/2 lemon, apple cider vinegar, and season with salt and pepper. Set aside until the cabbage is cooked.
  4. Once the cabbage is cooked, add it to the parsley mixture. Stir so the ingredients are mixed well together. This will be added on top of each bowl of brothy beans. 

Once the beans are ready, pour them into individual dinner bowls. Top with the cabbage / parsley mixed and grate some fresh parmesan on top, if you like. Serve with crusty bread for dipping. 


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