Lemon Brothy Beans

• 총 시간: 1 hour 28 minutes

재료

Beans:

17 oz / 500 g dry beans

Filtered water (for soaking + cooking)

1/4 tsp baking soda (for soaking)

OR

3 cans of beans

SOUP:

1/4 cup olive oil

1 large onion, chopped

6-8 garlic cloves, sliced

1 jalapeño, sliced (optional)

1 Tbsp fresh sage & thyme (each)

1/2 cup sun-dried tomatoes, chopped

5-6 cups broth or water

salt + pepper, to taste

1 Tbsp lemon zest

1/4 cup lemon juice

parmesan or nutritional yeast, to finish

extra olive oil, for drizzling

parsley, for serving

방향

If dried beans: Soak dry beans overnight in filtered water with a touch of baking soda. Rinse well the next day.

In a Dutch oven, sauté onion, garlic, jalapeño, fresh sage & thyme, and dried tomatoes in olive oil for a few minutes until fragrant.

Add soaked beans and 5-6 cups broth or water. Season with salt + pepper.

Cook for 80–90, OR if canned beans 20-30 minutes in a Dutch oven (longer if using a regular pot) until beans are tender and brothy. Add lemon juice

Add parmesan or nutritional yeast and a generous drizzle of olive oil.