Brothy Beans Recipes

Steps:

• For the brothy beans: Put the beans in a large bowl with cold water to cover by 2 inches. Soak in the refrigerator at least 8 hours and up to 12 hours.
• Drain and rinse the beans. Heat 2 tablespoons of the olive oil in a medium Dutch oven over medium heat. Add the smoked meat if using and cook, stirring occasionally, until crisped, 3 to 5 minutes. Add the onion and other chopped vegetables. Cook, stirring occasionally, until just softened, about 3 minutes.
• For the aromatics: Add the aromatics of your choice (use up to 3) and cook, stirring, until sizzling, about 1 minute.
• Add the beans and bay leaves along with cold water to cover by about 2 inches (8 to 9 cups). Submerge the woody herb sprigs in the water if using. Bring to a simmer, partially cover the pot with the lid and cook until the beans are very tender, 1 hour 15 minutes to 1 hour 30 minutes, depending on the type of bean.
• To serve, remove and discard the bay leaves and herb sprigs. Stir in the remaining 2 tablespoons olive oil. Season with 1 1/2 to 2 teaspoons according to your taste. Stir in the fresh herbs.
• Italian: Follow the recipe using cannellini beans, pancetta, celery, carrots, garlic, rosemary and parsley.
• Latin: Follow the recipe using black beans, ham, bell pepper, tomato, sofrito, jalapeno and cilantro.
• Cajun: Follow the recipe using black eyed peas, andouille, celery, bell pepper, tomato paste, thyme and chives.
• Tex-Mex: Follow the recipe using pinto beans, celery, carrot, garlic, adobo sauce and cilantro.

Steps:

• Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and 1/2 leek together with kitchen twine; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are tender, 7 to 9 hours.
• Preheat the broiler. Discard the leek bundle from the beans and stir well. Gently smash the garlic against the side of the slow cooker; season with salt and pepper. Let stand uncovered.
• Thinly slice the remaining 1/2 leek into matchsticks. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leek and cook, stirring frequently, until lightly browned and crisp, 6 to 9 minutes. Transfer the crispy leek to paper towels with a slotted spoon; season with salt. Reserve the leek oil.
• Arrange the bread on a baking sheet and brush both sides with the leek oil. Pour any excess leek oil into the beans. Broil the bread, turning once, until golden, 3 to 5 minutes. Rub with the remaining garlic clove and season with salt.
• Stir the lemon juice into the beans. Divide among bowls with a slotted spoon; pour some bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons olive oil. Top with the crispy leek, chives and chopped parsley. Serve with the bread.

Steps:

• Place dry beans in a fine colander and pick out any stones you see.
• Rinse.
• Place in a large pot and add the water.
• Bring to a boil-boil for 4 minutes, cover and remove from heat.
• Let stand for 1 hour.
• Drain.
• Cover the beans with the remaining 6 cups water, add the lard and onion.
• Bring to a simmer over medium low heat.
• Partially cover and simmer until they are fully tender, about 90 minutes to 2 hours.
• Stir often to prevent sticking and scorching.
• Season with salt and serve.

Steps:

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