Brothy Beans

From the kitchen of Carly

Tender beans swimming in their own silky broth, infused with carrots, celery, and onion. A simple Italian approach that turns humble legumes into something deeply satisfying. Finish with good olive oil and generous salt.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
  • 11 onion, halved
  • 12 carrots, peeled, halved crosswise
  • 12 celery stalks, halved crosswise
  • 1Kosher salt, freshly ground pepper
  • 1Olive oil (for drizzling)

Instructions

  1. 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.

  2. 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.

  3. Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.