Creamy, brothy white beans cooked in savory chicken stock with lemon, olive oil and parmesan cheese!
1cdried white beans soaked overnight and strained
6cchicken stockpreferably homemade
3 tbspolive oil
1hunkparmesan rindabout 3 inches
salt and pepper
toasted bread and grated parmesan for serving
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!
Soaking Beans: 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.