One-Pot Brothy Beans with Herbs & Lemon

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is healthier and more flavorful.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and last longer.

canned beans

🥗Healthier: dried beans

💰Cheaper: bulk dried beans

Dried beans are often cheaper and healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Soak the beans in warm water with salt overnight.

Drain and rinse the soaked beans.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, shallots, and celery; sauté until deeply golden on the edges, about 10 minutes.

Stir in minced garlic, thyme, oregano, smoked paprika, and ground chillies; sauté until fragrant.

Add the drained beans and vegetable stock; season with salt and pepper.

Cover the pot with the lid askew and simmer until the beans are tender, about 1.5 hours.

Remove big pieces of celery and bay leaf before serving.

Dissolve miso with a bit of hot broth and add it back in.

Squeeze in fresh lemon juice and stir in chopped fresh dill or parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary