Brothy Beans with Garlic Toast
User Reviews
5.0
63 reviews
Excellent
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Cook Time
mins
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soaking
1 hr
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Servings
6 servings
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Course
Main Course
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Cuisine
Mediterranean
Brothy Beans with Garlic Toast
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Brothy Beans with Garlic Toast ~ yes beans and toast can be dinner, and a darned delicious one, at that, this is a healthy Mediterranean inspired meal!
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Ingredients
- 2 cups dried beans, I used Great Northern white beans
- 48 ounces chicken stock or broth
- 1/2 head garlic, sliced in half
- 1 lice fresh ginger
- 1 dried Chili pepper
- 1 shallot, sliced in half lengthwise
- bay leaves
- 1 bunch thyme sprigs, tied in a bundle
- 1 prig fresh Rosemary
- a pinch or two of saffron
- 1 parmesan cheese rind
- 1 egg, lightly beaten in a heat proof bowl or pyrex measuring cup
- fresh chopped rosemary and thyme leaves
- grated Parmesan, optional
garlic toast
- 6 slices of a baguette loaf, if they are small, you might use 12
- olive oil
- sea salt
- 1 or 2 garlic cloves, cut in half lengthwise
Instructions
- First soak or quick soak your dried beans ~ to quick soak, rinse your beans and add them to a pot. Add cold water to cover the beans with several inches of water and bring to a boil. Turn off the heat, cover the pot, and let sit for an hour. For regular soaking method, let your beans soak in cold water over night. Whichever method you choose, drain the soaked beans and return them to the pot.
- Add the chicken stock and aromatics (garlic through Parm rind.) Bring to a boil, then turn down the heat to low and simmer, covered, for about 40 minutes, or just until the beans are tender.
- While the beans are cooking fry the bread ~ liberally coat the bottom of a saute pan with olive oil and fry the bread on both sides until golden. Rub the tops of the bread with the cut sides of the garlic, and season with sea salt. Set aside.
- Remove the aromatics from the bean pan. Ladle some of the hot broth into the beaten egg to temper it, while whisking constantly. After adding 2 or 3 ladles of the hot broth, pour the whole thing back into the beans and stir to combine. Add the fresh herbs.
- Put a slice or two of bread in the bottom of your bowl and top with the beans and broth. Add grated Parm if you like.
Notes
- I don't recommend canned beans for this recipe because they are already cooked and can't absorb all the flavors from the aromatic broth, but in a pinch, yeah.
- Yes! No need to soak the beans in that case, the beans will cook in about 35 minutes of pressure cooking (on high) I cook my chick peas in the Instant Pot with great success in my Instant Pot Hummus recipe.
- Yes, almost any type of bean will work, but they will vary in the time they take to cook.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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