- 2 cups white beans (cannellini, great northern, or baby lima beans)- soaked overnight and rinsed)
- 6 cups good quality broth (homemade bone broth, veggie broth, or Kettle and Fire)
- 1 large shallot, peeled and cut in half
- 3–6 whole cloves of garlic, peeled
- 2 bay leaves
- sprigs of fresh thyme tied together
- sprig of fresh rosemary
- OPTIONAL ADD-INS: parmesan rind, slice of salami, a tablespoon or 2 of tamari or coconut aminos, or fresh ginger + turmeric root
- one bunch of kale, destemmed and roughly chopped (or chard, collards, spinach)
- fresh lemon juice
- fresh chopped herbs (parsley, cilantro, basil, fennel, dill, etc)
- salt to taste
- Add soaked and rinsed beans and broth to large pot with a heavy lid. Add shallots, whole garlic cloves, fresh thyme + rosemary, and bay leaves. (add optional add-ins, if desired)
- Bring to a boil, then lower heat and simmer on LOW, covered, until beans are done. This can take anywhere between one to two hours depending on your beans. Add extra broth or water to keep beans completely covered if necessary.
- Once beans are done, remove aromatics from pot. For EXTRA flavor, I sometimes puree the cooked shallots and garlic in a little bit of the broth from the pot and add it back in. Totally optional but tasty if you like garlicky flavors.
- Add in chopped greens and simmer for just a few minutes until greens are wilted. Remove from heat. Toss in fresh herbs, fresh lemon juice, and salt to taste.
- Serve and enjoy! Garnish with extra fresh herbs and lemon slices, if desired.
I always soak my beans before cooking to improve digestibility and nutrient absorption. I recommend an overnight soak of 12 hours.
Cook times can vary depending on age, dryness, type of bean, and personal preference. I prefer my beans pretty soft so I cook them for at least an hour and half on a very low simmer.