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Go-To Brothy Beans

Go-To Brothy Beans

This is a foolproof recipe that can easily be made your own. All you need are your beans, aromatics, herbs, salt, and water and let a slow simmer draw out flavor you'll be craving again and again. 



    • 1 lb of dried White Runner beans, rinsed (soaking optional)
    • 4 tablespoons extra virgin olive oil
    • 1 large onion, cut through with skin left on 
    • 1 head of garlic, halved crosswise
    • 1/2 lemon 
    • 1 dried chili (or 1/4 teaspoon of chili flakes)
    • Bunch of thyme
    • Water - ~8 cups or enough to cover the beans
    • 1/4 teaspoon of salt, add more as needed
    • Optional: Parmesan rind





Heat the oil in a large pot or dutch oven. Place the onion, garlic, and lemon cut side down in the oil. Add the dried chili or flakes and thyme. Let simmer until browned and aromatic. About 5 minutes. 



Add the rinsed beans to the pot. Cover with water, so that beans are submerged. Add salt. Bring to a boil and then reduce heat to a gentle simmer for about 1 1/2 - 2 hours. Check every 30 min or so, give a quick stir, and add more water as needed. 



Once tender, use a wooden spoon to press the soft, cooked garlic along the edge of the pot so that the beans become infused with garlic. Ladle the broth and beans and whatever trimmings you like into a bowl. Drizzle some olive oil over your dish and some lemon zest or a squeeze of charred lemon for added depth of flavor. 

This dish pairs well with wilted greens and grilled bread. Serve immediately and enjoy! 


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