Brothy, Garlicky Beans

March 3, 2014

Test Kitchen-Approved

Serves: 6

Ingredients

  • 1 pound white beans, rinsed and drained
  • 3 cups chicken stock (homemade or low sodium)
  • 2 medium shallots, halved and peeled
  • 4 fat cloves garlic, peeled and smashed
  • 1 stalk of celery, preferably with its leaves, cut into 3-inch lengths
  • 1 large carrot, peeled and halved
  • 2 scallions or spring onions
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 tablespoons good olive oil, plus more for serving
  • Sea salt
  • Parmesan rind (optional but recommended)
  • 1 cup canned chopped tomatoes
  • Grated Parmesan for serving
In This Recipe

Directions

  1. Put the beans in a large heavy pot and cover them by about an inch with cold water. Bring the water to a boil over high heat. Let the beans boil for one minute, then remove them from the heat and cover the pot. Set aside for one hour.
  2. Drain the beans and return them to the pot. Add the chicken stock, and if the beans aren't quite covered in liquid, add a little bit of water. Add the shallots, garlic, celery, carrot, scallions, thyme, rosemary, Parmesan rind, olive oil and a teaspoon of salt. Bring to a boil, then lower the heat until the beans are just simmering. Cook uncovered for about 40 minutes, until the beans are almost tender. Add the tomatoes and cook gently for another 10 to 20 minutes.
  3. Remove the aromatics and extra vegetables if you like (or save them for yourself like I do), taste and add more salt if necessary. Serve drizzled with a little olive oil and a shower of Parmesan.

More Great Recipes:
Soup|Bean|Carrot|Celery|Green Onion/Scallion|Thyme|Shallot|One-Pot Wonders|Make Ahead|Vegetarian|Entree

Reviews (41) Questions (0)

41 Reviews

Lynn B. October 27, 2018
Just made this today with Rancho Gordo beans. Smells great but they still are not tender three hours later.
 
Lisa B. September 27, 2018
I made this today with Ranch Gordo Azufrado beans. I could t find a Parmesan rind at my local store, so omitted that. What a wonderful recipe! Absolutely delicious!
 
Laura W. May 14, 2018
This recipe is delicious! Very customizable depending on what you have on hand and tastes even better the next day.
 
Danette O. January 19, 2018
Can I get some information on this “cheese vault”?
 
Gerry L. April 30, 2017
Merrill's recipe looks delicious.... Thank you! <br /><br />I thought I was on a vegetarian site??? But its ok anything with chicken stock will make it taste better--heck i have seen bacon vanilla ice cream <br /><br />Isnt the challenge to be able to make vegetarian foods taste umami? <br /><br />Now that is a real challenge for a flexatarian(rarely eat meat except raised on small ranch by my friends here in Arizona) <br /><br />Nothing against it but my wife is vegatarian and I have begun to love the dishes she make(part italian). <br /><br />We invited my macho friends over for one of her pasta dinners with red sauce. They swore that there was meat in there...pretty cool.
 
nancy E. January 19, 2018
Why did you think this was a vegetarian site?
 
Neophyte February 12, 2017
Merrill Stubbs recipe + Rancho Gordo beans = satisfying and relish. The beans took a lot longer to cook--I used white Ayocotes (well within the expiration date). A small inconvenience, given the final results.
 
bgavin November 13, 2016
Two questions...<br />Why wouldn't you sauté the aromatic veggies first? For deeper flavor? <br />and<br />Why wouldn't you reserve some or all of the bean cooking water?
 
OneLittleDetail April 11, 2016
So good!<br />I used navy beans and soaked them overnight. This worked perfectly in my slow cooker. Didn't have the Parmesan rind and I added the olive oil at the end (to avoid bitterness because of the long cooking time). But everything else I kept the same. Perfect meal to come home to.
 
Rebecca B. October 28, 2018
Can I ask how long in the slow cooker? And setting, low or high? Thank you
 
Grace August 9, 2015
Love this recipe. Half made 4 smaller main portions. My changes were: subbing corn stock for chicken stock, adding a few handfuls of arugula at the end. and simmering some eggs to make it more of a meal. and basil.
 
Oili Z. March 17, 2015
Very nice soup. I didn't remove the aromatics and extra vegetables, but it still was so good. Thanks for sharing this recipe! :)
 
Riann March 10, 2015
If I were to use kidney beans would I need to do the boil for 10 min to avoid that obscure toxin? This looks great and my daughters love kidney beans.
 
Ed S. March 1, 2015
Now for the unmentionable question... How is this recipe on stomach gas. As we adults know, beans are known to cause "issues" in that area... How is this one?
 
Susan W. March 1, 2015
Beans will be beans, but I have a method that makes a huge difference. I soak the beans overnight in water. Then, I drain them and put them in a strainer over a bowl. I went the beans a couple of times a day. They are ready to cook when little tiny sprouts spring from them. It's like the beans grow a little tail. From what I understand, this changes the bean from a legume to more of a vegetable. You can also add a small piece of Kobe (seaweed) to them when cooking. I forget why this helps. This recipe may be my all time favorite bean recipe.
 
Ed S. March 1, 2015
Wow, thanks for the quick response... I plan to try this...<br /><br />Thanks<br /><br />Ed
 
Susan W. March 1, 2015
You are welcome. Just so you know, it may take a day or two for them to sprout. Maybe longer depending on the temp of your home. I actually set the bowl on a heating pad when my house is especially cold. Also, the fresher the beans, the better, so buying them in bulk from a busy store seems to be best.
 
Nilam A. February 2, 2015
I'm excited to try this recipe out! Any ideas on how it will work with a pressure cooker? That's how my mom's always made dry beans but I'm afraid that since pressure cooking is so quick, the flavors won't absorb?
 
Susan W. February 2, 2015
I can't get enough of these beans. I have to always have a supply in my freezer.
 
Dana February 1, 2015
I make this often and it's one of my favorite easy weeknight dinners. It's so incredibly flavorful and even better the next day!
 
clumsychef September 15, 2014
I made this and the cooking time took nearly double for the beans to get soft. Perhaps this contributed to the extremely salty end result. My big pot of beans is way too salty to be eaten like this, I think I may portion them and freeze to throw into soup later.
 
Author Comment
Merrill S. September 15, 2014
Sorry to hear this -- I've never had beans take much more than an hour to cook! Were yours nice and fresh? You can always add more water to keep them from being too salty if the cooking takes longer.
 
Diane P. April 6, 2014
I used dried pinto beans, too, because that's what I had on hand. Great recipe!
 
KDH9966 March 30, 2014
I made this today for my sister's restaurant and they turned out wonderful! I soaked the beans so I skipped that first step and the flavour from the rosemary was amazing!!
 
SunBunny March 12, 2014
Friend is bringing me a big monk bread so I will have to think about delving into this delicious sounding recipe.
 
Eliz. March 11, 2014
Finally emptied that jar of cranberry beans! I really like the technique: creating a vegetal raft over simmering beans instead of covering them; the broth is thickened perfectly. The recipe also offers a great lesson in improvisation. I recommend dicing and browning a thick slice of bacon and caramelizing a small, minced onion in the rendered fat before adding beans and other aromatics. A couple of dried porcini bits contribute much as does a generous glob of tomato paste slowly darkened in olive oil.
 
Author Comment
Merrill S. March 11, 2014
Great recommendations!