Brothy Beans & Greens with Grilled Bread
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Brothy Beans & Greens with Grilled Bread
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Dried beans are a pantry staple, but it can take some practice to cook them properly! This brothy beans and greens recipe is our favorite method, resulting in a rich bean broth that's surprisingly full of flavor. Serve with slices of toasted crusty bread for the perfect meal!
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Ingredients
- 1 1 cup dried beans such as white lima
- ¼ ¼ teaspoon baking soda
- ½ ½ teaspoon kosher salt
- 4 4 cups chicken stock
- 2 2 cups filtered water or more as needed
- 1 1 shallot peeled and halved
- 5 5 cloves garlic peeled and smashed
- 1-2 1-2 whole dried chilies
- 2 2 fresh bay leaves or 1 dried bay leaf
- 1-2 1-2 sprigs fresh thyme
- 1 1 Parmesan rind approximately 4-inch piece
- 3 3 saffron threads optional
- 3 3 tablespoons olive oil plus more for serving
- 1 1 bunch kale or collards large stalks removed and torn into 2-inch pieces
- salt to taste
- 1 1 teaspoon sherry vinegar
For Grilled Bread:
- sliced crusty bread
- peeled garlic cloves
- olive oil for brushing
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Instructions
- Pick over beans to remove any debris or pebbles; rinse well. Place in a quart size container or jar along with baking soda and salt. Cover with filtered water by at least double (the beans will expand significantly). Cover and refrigerate at least 8 hours or overnight.
- Drain and rinse the beans, then place in a 4 or 5 quart stockpot or Dutch oven. Add chicken stock and water (the liquid should cover the beans by at least an inch or two). Add shallot halves, garlic cloves, dried chilies, bay leaf, thyme and parmesan rind, as well as saffron if using. Top with a few generous glugs of olive oil, then place over medium-high heat.
- Bring beans to a simmer. Reduce heat slightly and partially cover. Continue to gently simmer (don't let them boil too vigorously), stirring occasionally, until beans are tender and evenly cooked through. Depending on what kind of beans you are cooking, how old they are, and how long they've been soaking, this can take anywhere form 45 minutes to 2 hours. If at any point your beans seem to be low on water, add a little bit more as needed.
- When the beans are almost fully cooked, remove bay leaf, thyme, chilies and parmesan rind (if you can find them, sometimes they dissolve entirely). Add the greens and continue to cook until wilted. Remove from heat and add vinegar. Taste, then season with salt and pepper as desired.
- For grilled bread, rub raw garlic cloves over the surface of the bread. Brush with olive oil. Preheat a grill pan over medium high heat. Place bread slices in pan, then put another lightweight pan or metal bowl on top to gently weight them down (this will make for pretty grill marks). Cook for 1 to 2 minutes per side or until grill marks are deep brown and toasty. Flip and cook the second side in the same way. Sprinkle with flake salt to finish.
- Serve beans warm, finished with a drizzle of olive oil and a sprinkle of flake salt, with grilled bread on the side. Leftovers can be refrigerated in an airtight container for 2-3 days and reheated on the stovetop.
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