Creamy, brothy white beans cooked in savory chicken stock with lemon, olive oil, and parmesan cheese!
Is it a soup or a side dish? To be honest I’m not too sure myself. These savory, brothy white beans cooked in chicken stock with aromatic shallots, garlic and thyme can be eaten alongside roast chicken, salad and good quality toasty bread OR on their own as a comforting, warm bowl of soup. They are delicious either way.
If you’ve never cooked beans from scratch, aka not out of a can, this is a great recipe to try. The dried beans do need to be soaked ahead of time. To do this place the dried beans in a bowl and cover with cold water. Put the beans in the refrigerator to soak for at least 6 hours or up to 24.
First: Sauté the shallots, garlic, thyme in olive oil.
Next: Cover the beans with chicken stock and simmer for 1 1/2 – 2hrs until creamy and tender!
Brothy White Beans with Parmesan + Lemon
- 1 c dried white beans soaked overnight and strained
- 6 c chicken stock preferably homemade
- 3 tbsp olive oil
- 3 cloves garlic thinly sliced
- 2 shallot thinly sliced
- 1 hunk parmesan rind about 3 inches
- 3 sprigs thyme
- salt and pepper
- toasted bread and grated parmesan for serving
- 1 lemon
- In a large pot or cast iron dutch oven, saute the shallot, garlic, and thyme over medium/low heat until translucent and aromatic. Next, add in the soaked white beans, chicken stock, and parmesan rind. Bring to a simmer and cover. Simmer the beans for 1 1/2 to 2 hrs until they are tender and creamy.
- Remove and discard the rind and any thyme stems, taste and season with salt if necessary. Ladle the beans and broth into bowls. Top with freshly cracked black pepper, a drizzle of olive oil and a squeeze of lemon. Serve with a thick slice of toasted bread and freshly grated parmesan!
The dried beans do need to be soaked ahead of time. To do this place the dried beans in a bowl and cover with cold water. Put the beans in the refrigerator to soak for at least 6 hours or up to 24.