This may sound high maintenance, but dried beans taste much better than canned beans. And this recipe requires them. I bought Rancho Gordo beans and had them shipped to me from California, and they are amazing. The shipping time took a bit of time, so if you can’t wait you can get any dried beans at the grocery store. I throw whatever I have in my fridge at the time (fresh herbs, parmesan rind, halved onions, garlic heads…) in the pan as they cook – it’s a very non-fussy recipe!
Lemony White Beans with Breadcrumbs
This may sound high maintenance, but dried beans taste much better than canned beans. And this recipe requires them. I bought Rancho Gordo beans and had them shipped to me from California, and they are amazing. The shipping time took a bit of time, so if you can't wait you can get any dried beans at the grocery store. I throw whatever I have in my fridge at the time (fresh herbs, parmesan rind, halved onions, garlic heads…) in the pan as they cook - it's a very non-fussy recipe!
Servings: 4
Ingredients
- 1.5 cups dried beans of whichever variety you prefer (I love chickpea, marcella, and other large white beans)
- Fresh herbs (the sturdier herbs tend to work better - thyme, parsley, etc.)
- Small white or yellow onion, halved
- Half of a garlic head, outside shell removed
- Parmesan rind if you have one
- Half a lemon (with the skin and all)
- Olive oil or other fat you have on hand
- Breadcrumbs toasted on a pan with butter, Greek yogurt, and/or Dijon mustard to top
Instructions
- Let the beans soak overnight in the fridge
- The next day, add more water (or stock) to cover the beans
- Bring to a boil. Some foamy substance will likely form on top of your beans after boiling, this is normal. Remove the foam and reduce to simmer
- Add a lot of olive oil (more than you think, you want to get a nice film of oil or fat on the top)
- Put your "additives" to the pot (onion, garlic, parm, lemon)
- Simmer on medium-low for up to ~2 hours, sating throughout the wayIMPORTANT: make sure you have enough water in the pot as you simmer - if it gets too low, just add more water and salt a bit
- Beans will be ready once they are al dente or to the consistency you prefer
- Remove lemon half and stems of the herbs
- Top with toasted breadcrumbs, Greek yogurt, Dijon mustard, or all of the above!
