This recipe is a total flavor bomb and takes 'Beans-on-Toast' to a whole new level. It was created for us by personal chef and holistic nutritionist, Camila Casañas of Camila Creates and has really changed the way we think about cooking and layering ingredients. Enjoy!
Ingredients
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- 2 cups of Rio Zape dried beans (or any favorite heirloom variety)
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 tablespoon miso paste
- 1 teaspoon red chili flakes
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 tablespoon apple cider vinegar
- A few sprigs of fresh thyme, fresh oregano, and fresh rosemary tied with butchers twine
- 8 cloves of garlic, smashed, but still intact
- Garnish: Fresh dill, lemon, olive oil, sourdough bread
Cooking Instructions
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- In a large bowl, soak 2 cups of beans in cold water, enough to cover by several inches. Let them soak for at least 6-8 hours at room temperature. Once soak, strain and thoroughly rinse beans.
- Put soaked beans into a slow cooker and add all your seasonings and enough broth to cover beans by 2 inches. Turn cooker to HIGH and cook beans until they're tender and cooked through - about 3-4 hours for soaked beans. (This will result in 6 cups of cooked beans). OR, cook on the stove top by adding all ingredients to a large pot, bring to a boil and simmer until tender.
- Strain your beans with a slotted spoon and place in a shallow bowl. Optional: Transfer the bean liquid to a sauce pot. Cook to reduce by 1/3 to 1/2 depending on how much liquid is left. Once reduced, pour the liquid over the beans.
- Drizzle beans with olive oil, grated fresh lemon zest, squeeze of lemon, and chopped dill over the top. Serve with toasted sourdough or tortillas.
