Name: One-Pot Brothy Beans with Herbs & Lemon
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 lb white beans (soaked overnight with water to cover and 1 tablespoon of salt); 3 tbsp olive oil; 1 medium yellow onions (peeled and quartered (keep the root intact)); 2 null shallots (peeled and quartered (keep the root intact)); 1 stick celery (chopped into 3-4 big pieces); 1 null bay leaf; 5 null garlic cloves (peeled and sliced); 1 tbsp thyme (leaves, minced); 1 tbsp oregano (leaves, minced); 0.5 tsp smoked paprika; 0.5 tsp chilli flakes (ground chillies or); 9 cups vegan stock ((see notes)); null null sea salt (and ground black pepper, to taste); null null black pepper ground (to taste); 1.5 tbsp white miso paste (light miso); null null lemon juice (to taste (I like 1-2 tablespoons)); null handful fresh dill (or fresh parsley, chopped); null handful fresh parsley (chopped, or fresh dill)

Instructions

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1

Soak your white beans (1 lb) overnight in warm water with sea salt (1 tbsp) dissolved. When ready, drain and rinse the beans.
2

Heat a large, heavy-bottomed pot over medium heat. Add the olive oil (3 tbsp). Place the quartered yellow onions (1 medium), shallots (2), and celery (1 stick) pieces into the pot. Brown lightly on all sides for about mins (10).
3

Add the leaf (1 bay), cloves (5 garlic), thyme (1 tbsp), oregano (1 tbsp), smoked paprika (0.5 tsp), and chilli flakes (0.5 tsp). Stir and sauté until aromatic, about [1-2 mins].
4

Add the drained beans and stir. Pour in vegan stock (6 cups). Season with [sea salt] and [black pepper ground], being mindful of the miso later. Place the lid slightly askew, bring to a boil, then lower heat to a simmer.
5

Simmer for about hrs (1.5), checking every mins (30). Add more [vegan stock] by the cup if needed. Cook until beans are tender and silky. (My batch simmered for 1 hour and 45 minutes).
6

Remove large pieces of [celery], [bay leaf], and some [yellow onions]/[shallots] if desired.
7

In a measuring cup, whisk white miso paste (1.5 tbsp) with a few ladlefuls of hot stock until dissolved. Stir this mixture into the pot. Adjust seasoning with [sea salt] and [black pepper ground] if necessary. Add [lemon juice] to taste.
8

Garnish with chopped [fresh dill] or [fresh parsley]. Serve hot with [crusty bread] and extra [black pepper ground] on top.