Aromatic Brothy Beans | Autumn Comfort Food Series Ep. 2

dried beans

🥗Healthier: canned beans

💰Cheaper: dried lentils

Canned beans save time, while lentils are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is healthier, while water + seasoning is cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili provides flavor with fewer calories, while black pepper is often cheaper.

Soak 2 cups of dried small white beans overnight or for 24 hours in salted water.

Drain and rinse the soaked beans.

Heat 2-3 tablespoons of olive oil in a Dutch oven to coat the bottom.

Halve the onion, shallot, and garlic bulb without peeling them, and fry them in the oil until caramelized, about 5-6 minutes.

Chop the carrot and celery into chunky pieces and add them to the pot, frying until golden on both sides, about 3-4 minutes per side.

Add fresh thyme and rosemary to the pot with the vegetables.

(Optional) Add 1/4 cup of dry white wine to the pot and allow it to simmer for a couple of minutes to mellow the flavor.

Add 7 cups of water to the pot along with the drained beans, bay leaves, black peppercorns, and 2 tablespoons of vegetable stock powder.

Turn the heat to high to bring the mixture to a boil, then reduce to a gentle simmer for about an hour, checking for doneness as cooking times may vary.

Serve hot, optionally with garlic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary