BROTHY BEANS
When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.
Provided by Jeremy Fox
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1 1/2 hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45-60 minutes. Discard onion, carrots, and celery.
- Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
- Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.
SLOW-COOKER BROTHY BEANS
Beans shouldn't just be relegated to a side dish. Let them be the star of a hearty but light meal full of flavor by slowly cooking dry beans with tons of aromatics. You may have extra bean liquid left over, as you need a generous amount to cook the beans properly. Simply use it in place of vegetable stock in another recipe or add to your next pot of beans.
Provided by Food Network Kitchen
Categories main-dish
Time 7h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and 1/2 leek together with kitchen twine; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are tender, 7 to 9 hours.
- Preheat the broiler. Discard the leek bundle from the beans and stir well. Gently smash the garlic against the side of the slow cooker; season with salt and pepper. Let stand uncovered.
- Thinly slice the remaining 1/2 leek into matchsticks. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leek and cook, stirring frequently, until lightly browned and crisp, 6 to 9 minutes. Transfer the crispy leek to paper towels with a slotted spoon; season with salt. Reserve the leek oil.
- Arrange the bread on a baking sheet and brush both sides with the leek oil. Pour any excess leek oil into the beans. Broil the bread, turning once, until golden, 3 to 5 minutes. Rub with the remaining garlic clove and season with salt.
- Stir the lemon juice into the beans. Divide among bowls with a slotted spoon; pour some bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons olive oil. Top with the crispy leek, chives and chopped parsley. Serve with the bread.
Nutrition Facts : Calories 570, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 919 milligrams, Carbohydrate 72 grams, Fiber 13 grams, Protein 21 grams, Sugar 6 grams
MIX-AND-MATCH BROTHY BEANS
These comforting beans are endlessly adaptable, thanks to easy swap-outs that rely on ingredients you already have in your pantry. Start with one of the classic flavor combinations below, then let your let your imagination go and experiment with your own variations. However you make them, the beans get better after a day or so of soaking in their cooking juices, so you'll be glad you made a big batch. Eat them with bread or tortillas-- or serve over rice, topped with a piece of cooked chicken or fish for a heartier meal.
Provided by Food Network Kitchen
Categories main-dish
Time 9h50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the brothy beans: Put the beans in a large bowl with cold water to cover by 2 inches. Soak in the refrigerator at least 8 hours and up to 12 hours.
- Drain and rinse the beans. Heat 2 tablespoons of the olive oil in a medium Dutch oven over medium heat. Add the smoked meat if using and cook, stirring occasionally, until crisped, 3 to 5 minutes. Add the onion and other chopped vegetables. Cook, stirring occasionally, until just softened, about 3 minutes.
- For the aromatics: Add the aromatics of your choice (use up to 3) and cook, stirring, until sizzling, about 1 minute.
- Add the beans and bay leaves along with cold water to cover by about 2 inches (8 to 9 cups). Submerge the woody herb sprigs in the water if using. Bring to a simmer, partially cover the pot with the lid and cook until the beans are very tender, 1 hour 15 minutes to 1 hour 30 minutes, depending on the type of bean.
- To serve, remove and discard the bay leaves and herb sprigs. Stir in the remaining 2 tablespoons olive oil. Season with 1 1/2 to 2 teaspoons according to your taste. Stir in the fresh herbs.
- Italian: Follow the recipe using cannellini beans, pancetta, celery, carrots, garlic, rosemary and parsley.
- Latin: Follow the recipe using black beans, ham, bell pepper, tomato, sofrito, jalapeno and cilantro.
- Cajun: Follow the recipe using black eyed peas, andouille, celery, bell pepper, tomato paste, thyme and chives.
- Tex-Mex: Follow the recipe using pinto beans, celery, carrot, garlic, adobo sauce and cilantro.
BROTHY HEIRLOOM BEANS WITH CREAM
The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.
Provided by Chris Morocco
Yield Serves 8
Number Of Ingredients 7
Steps:
- Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1-1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
- Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
- Beans can be cooked 3 days ahead. Let cool; cover and chill.
BROTHY BEANS
Make and share this Brothy Beans recipe from Food.com.
Provided by Diana Adcock
Categories Black Beans
Time 3h15m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Place dry beans in a fine colander and pick out any stones you see.
- Rinse.
- Place in a large pot and add the water.
- Bring to a boil-boil for 4 minutes, cover and remove from heat.
- Let stand for 1 hour.
- Drain.
- Cover the beans with the remaining 6 cups water, add the lard and onion.
- Bring to a simmer over medium low heat.
- Partially cover and simmer until they are fully tender, about 90 minutes to 2 hours.
- Stir often to prevent sticking and scorching.
- Season with salt and serve.
Nutrition Facts : Calories 119.1, Fat 4.6, SaturatedFat 1.8, Cholesterol 4, Sodium 398, Carbohydrate 14.8, Fiber 5.2, Sugar 0.5, Protein 5.2
BROTHY BEANS AND GREENS ON TOAST
When you need a quick, easy supper or lunch turn to this recipe that needs just a handful of ingredients and comes together fast. It's a nutritional layup, too: dark leafy greens like the Swiss chard possess powerful anti-inflammatory benefits, while beans bring filling fiber to the table. Spoon the mixture over toasted rustic bread, and energize it with a squeeze of lemon.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. Add chard stems and season with salt. Cook, stirring, until crisp-tender, 5 to 6 minutes.
- Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes.
- Add beans and cooking liquid; simmer until heated through, about 30 seconds. Season to taste, drizzle with oil, and squeeze with lemon before serving over toast.
BEANS AND GARLIC TOAST IN BROTH
A simple dish of creamy, thin-skinned beans and broth on toast is easy to make, and a comfort to eat alone or feed a crowd. If you make the beans ahead of time, they can keep in the fridge for 3 days, but may need a splash of water added when you heat them up. The broth is a great way to make use of parmigiano rinds, if you happen to be saving those, but if you don't have any lying around, you can still make it rich with umami: Whisk a heaped tablespoon of white miso with a little of the bean broth to make it smooth and lump-free, then add it back to the pot. It will add a similar, savory depth. The dish seems plain, but it won't be if you season the broth well, and garnish each bowl generously with olive oil, grated cheese and herbs, just before you eat it.
Provided by Tejal Rao
Categories dinner, lunch, weeknight, beans, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
Steps:
- If you remember, soak the beans in cold water overnight, or for 10 to 12 hours. Rinse beans, and place in a large heavy-bottomed pot with onion, garlic, Parmesan rinds, olive oil and salt. Cover beans with water, so the water level is a couple of inches above the beans, and bring to a boil, then turn heat down so it's simmering gently. Put a lid on the pot, and cook until beans are tender, adding more water as needed to keep the beans submerged. This could take 1 to 2 hours or more, depending on the beans and whether or not you soaked them. (If you're using an electric pressure cooker: Add 5 cups water, set the machine to high pressure and cook for 25 minutes, then allow the machine to slowly depressurize on its own.)
- Use a spoon to fish out the onion, garlic and cheese rinds; discard. Taste a couple of beans along with the broth. It should be opaque and slightly creamy; adjust the seasoning with more salt if needed.
- Brush both sides of each piece of bread with olive oil, and place on a foil-lined sheet pan. Run the pan under the broiler for 2 minutes, so the bread is crisp at the edges and nicely toasted, then flip bread and repeat. While the bread is still hot, rub a garlic clove along one side of each piece, as if you were grating the garlic on the bread, pushing just firmly enough for the clove to fray and dissolve slightly into the bread.
- To assemble, place a piece of bread at the bottom of four wide, shallow bowls and ladle hot beans and broth on top. Wait a few seconds for the bread to absorb some broth, then ladle a little extra on each one, so it's swimming. Garnish the bowls generously: Drizzle olive oil all over the beans, sprinkle with herbs and flaky sea salt, cover with finely grated Parmesan and grind a little black pepper on top.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 21 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1230 milligrams, Sugar 9 grams, TransFat 0 grams
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- Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1½ hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.
- Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
- Do Ahead: Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.
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