Brothy Beans and Greens

Step 1

Rinse and soak your beans. The night before, rinse then soak your beans in water (fill over the beans about 2 inches) and 2 tablespoons of kosher salt. This is an optional step, but it does add more flavor and will be faster to cook your beans next day. Take your pre-soaked beans, rinse and dry.

Step 2

Caramelize all your aromatics. In a dutch oven, or deep large pot, heat with olive oil. Add in your garlic, onions and lemon and caramelize about 10-12 minutes. I keep the skins on, but you don't have to. I find the skins give a deeper depth of flavor and color!

Step 3

Add your herbs and beans. Next, add in your oregano and rosemary, as well as chili flakes, salt and pepper. Once fully mixed and caramelized, add your soaked dried beans. *If you did not soak your beans overnight, I would suggest removing your lemon halfway through or else it can get quite bitter if it overcooks

Step 4

Add liquid. Then add in 6 cups of water. (As you're cooking your beans, if you're finding you need more liquid to bean, adjust with more water, this will depend on the size of the beans you choose to use)

Step 5

Add your parmesan and simmer. Toss in a parmesan rind and season with salt and pepper. Bring the mixture to a boil, then to a gentle simmer, uncovered.

Step 6

Cook your beans. Check on your beans every 30 minutes and give them a stir, and taste to test doneness until they are super tender – this should take anywhere from 50 minutes to 2+ hours, depending on the size, kind and age of the beans. (My pre-soaked beans took about 1 1/2 hours).

Step 7

Assemble. When your beans are done, remove your parmesan rind, and it's time to assemble your dish! You can also remove the onion and garlic peels at this point, but I just kind of discard them as I'm serving.

Step 8

Add in your dried leafy greens and allow them to wilt in the broth. Serve in bowls, top with shaved parmesan cheese, a drizzle of olive oil, crispy panko breadcrumbs, and/or toasted bread. You can also top with your favorite herbs like parsley, basil or dill.