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Brothy Beans with Garlic Toast
5 from 42 votes

Brothy Beans with Garlic Toast

Brothy Beans with Garlic Toast combines tender Great Northern beans simmered in a fragrant stock infused with garlic, ginger, chili, herbs, and a Parmesan rind for depth. The dish offers a comforting broth that is both rich and aromatic, enhanced by the subtle punch of saffron and fresh herbs. Crispy garlic-rubbed toasted baguette slices accompany the beans, adding texture and a savory contrast. This recipe works well when you want a hearty, flavorful bean dish showcasing layers of savory and herbal notes with a warm, garlicky crunch from the toast.

Cook Time
40 mins
soaking
1 hr
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 2 cups dried beans Great Northern white beans variety
  • 48 ounces chicken stock or broth
  • 1/2 head garlic sliced in half
  • 1 lice ginger fresh
  • 1 dried Chili pepper
  • 1 shallot sliced in half lengthwise
  • bay leaf
  • 1 thyme bunch, sprigs, tied in a bundle
  • 1 prig rosemary fresh
  • saffron a pinch or two
  • 1 Parmesan Cheese rind
  • 1 egg lightly beaten
  • rosemary fresh, chopped, leaves
  • thyme fresh, chopped, leaves
  • Parmesan Cheese grated, optional
garlic toast
  • 6 baguette slices, if small use 12
  • olive oil
  • salt sea salt
  • 1 or 2 garlic cloves, cut in half lengthwise

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • Soak dried beans overnight or quick soak before cooking for better texture and flavor absorption.
  • The garlic toast should be fried until golden and rubbed immediately with fresh garlic and salt for best flavor.
  • Canned beans can be used if necessary but won’t absorb the broth as well as dried beans.
  • Pressure cooking beans, such as chickpeas, reduces cooking time but may change flavor slightly.