Stews + Bean Bowls, Vegetarian, White Bean Recipes -
Shallot Brothy Beans
Shallot Brothy Beans
Rated 5.0 stars by 3 users
Servings
4
Prep Time
5 minutes
Cook Time
25 minutes
Author:
Isobel Cox
These brothy beans are an autumnal staple and can easily be adapted by adding any leftover greens you have going.
Ingredients
3 tbsp olive oil
4 echalion shallots, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
1 lemon, halved
1 x 700g jars of Bold Bean Co Organic White Beans (or 2 x 400g tins such as haricot or cannellini)
500ml vegetable stock
50g Parmesan + the rind (optional)
Salt and pepper, to taste
2 handfuls of cavolo nero
Crispy shallots (optional)
Directions
Heat 2 tbsp of the olive oil in a large, deep pot on a medium heat. Add the shallots, garlic and lemon and cook down for about 10-12 minutes.
Add the beans and all of their liquid to the pan, then add the stock, Parmesan rind (if using) and salt and pepper. Bring to a boil and then turn down to a simmer and cook for 10-12 minutes.
Remove the Parmesan rind and the lemon, squeezing it against the side of the pot to release all of its juices. Stir in the cavolo nero and allow to wilt.
Divide between four bowls, drizzle with the remaining olive oil, gratings of Parmesan, the crispy shallots if using, and lots of black pepper.
