Sometimes when I’m feeling lazy or sad, the last thing I want to do is cook a meal. But the inconvenient part about being human is that you need feed your body in order to keep on living. Of course there are many options that don’t involve cooking, but I like to inconvenience myself and in this economy I don’t have a choice! So instead of starving, I like making this Easy Brothy Beans. They really are easy and so cheap, anyone can make it.
If you can, always get dry beans and cook them from scratch. They’re so much better in so many ways: they’re healthier and buttery in a way canned beans could never be. But guess what, I always use canned beans, so do as I say, not as I do. When you cook dry beans you get to build complex flavors and then end up with a thick, savory sauce. This is what we’re trying to replicate here, but in a very, very short time. My tip is cook the beans in medium low heat for a long as you’re willing to because the longer they cook, the better they’ll develop flavor. The flavor base called can be a combination of onion, carrot and celery, but here I’m just using onions and garlic – remember we’re feeling sad and lazy – but feel free to add them all!
After simmering for a few minutes, your beans will be done, but we need to spice things up a bit. Enter the toppings: add a generous amount of grated parmesan and if you like black pepper, be generous with that, too. Then finish if a squeeze of lemon and some zest. That little touch of acid will enhance the flavors and make a big difference in the end product. Garnish with fresh herbs – I love cilantro – and you’re done! This dish can take 15 or 30 minutes, it’s really up to you and how long you’re willing to let it simmer away.
If you make this easy broth beans, please let me know in the comments!
Easy Brothy Beans
2
servings5
minutes20
minutesIngredients
1 tbsp neutral oil
1 small onion, or 1/2 medium onion
2 cloves garlic
1 tsp sumac
1 tsp red pepper flakes
460g canned white beans, rinsed and drained
1 1/2 cup chicken broth
parmesan, for topping
1 lemon, zest and juice
extra virgin olive oil, for drizzling
fresh herbs, for garnishing
salt and black pepper
Directions
Prepare the ingredients: finely chop the onion and garlic. Rinse the beans thoroughly and drain.
Heat the oil in a medium pot over medium high heat. Add the onion and cook until translucent, 2 to 3 minutes. Season with salt.
Add garlic and red pepper flakes. Cook until fragrant, about 1 minute. Stir in beans and sumac. Season with salt and pepper.
Add chicken stock and reduce heat to medium low. Simmer until sauce has thickened, about 10 minutes. Taste and adjust seasoning.
Remove from heat. Add juice of half a lemon (add more if needed) and grated parmesan. Top with lemon zest, drizzle with olive oil, and garnish with fresh herbs. Serve.
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