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Ingredients
6 servings
1 lbdry white beans
olive oil
for drizzling
8shallots
halved
8 clovesgarlic
thinly sliced
6 cupschicken stock
2bay leaves
6parmesan rinds
small, or as many as you have
3dried shiitake mushrooms
kosher salt
pepper
to taste
Grated parmesan
for serving
Lemon zest
juice, for serving
EVOO
for serving
Sourdough toast
for serving
Fried egg
for serving, optional
Instructions
Step 1
The night before you want to cook the beans, cover them in at least 3 inches of cold water and let them soak overnight on the counter.
Step 2
The next day, when you are ready to cook, drain the beans.
Step 3
Coat the bottom of a large pot with olive oil and heat over medium. Add in shallots, cut side down and sear/char until deeply browned, about 5 minutes.
Step 4
Turn over shallots and add in garlic. Cook until the garlic is slightly golden.
Step 5
Add in drained beans, stock, bay, parm rinds, and mushrooms. Bring to a boil and reduce to a gentle simmer. Season with a touch of salt and pepper.
Step 6
Let beans cook on low for 1-2 hours (it will really depend on your beans), until tender, stirring every now and then. The parm rinds may stick a little but it’s ok! Be sure to try at least three beans to make sure the whole pot of beans is ready.
Step 7
Remove bay, parm, and mushrooms. Season with more salt and pepper, if needed.
Step 8
Serve beans and broth topped with grated parm, lemon zest, lemon juice, a drizzle of EVOO, more black pepper and some bread on the side for dipping in the broth.
Step 9
This is also great topped with an egg! There are endless uses for these cooked beans. Wilt in some hearty greens, serve over orzo or ditalini, or use in any dish that calls for cooked beans.
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