Big beans in caramelized onion + lemon broth
I invited friends to dinner on New Years Day by asking if they’d like to come over for beans. A bowl of beans just feels like the most soothing and welcoming way to greet the new year and recover from whatever mess we might have gotten into at the end of the previous one. These are served in a simple broth that complements the flavor of the beans without overwhelming it, and they’re garnished with fresh dill and crunchy panko for texture contrast. I’ve made them with and without the kale; it feels like a more complete meal with kale, but you can also make a vegetable side dish instead. Add a baguette and some butter (room temperature) and you’ve got a whole dinner party.
Take note of the timing before you start this dish: I think the beans cook more evenly with a long soak (overnight or all day), but it’s not strictly necessary. Just make sure to start cooking them 3-5 hours ahead of when you want to eat, so that you can give them as much time as they need. Other than that, there isn’t a lot of active work for this recipe, so it’s a nice thing to make when you’re planning to be home all afternoon but busy with other things. Check on the beans occasionally while they cook; my newsletter on Sunday describes what happens if you don’t.
If you can’t find Royal Coronas (I’ve also used cranberry beans), taste them along the way and let them lead you to other seasonings. I’ve mixed in a little Marmite, dried thyme, and oregano for a meatier flavor. If you have a leftover Parmesan rind, you can also throw that in with the beans while they cook.
Yield: 6 servings
Ingredients
1 lb Rancho Gordo Royal Corona beans (or another brand, but this is what I tested with)
2 yellow onions, diced
Olive oil
2 quarts broth or stock
1 teaspoon sea salt (start with 1/2 teaspoon if using a salted broth)
1-2 lemons
1 teaspoon miso, optional
1/2 -1 whole bunch kale or spinach, optional
Garnish:
1/2 cup panko
Handful of dill, chopped
1/4 cup grated parmesan (optional)
Method
The night before or morning before cooking (6-20 hours-ish): Choose a bowl, or several, large enough to hold the beans and about 2 quarts of water. Cover with plastic wrap and leave in the fridge to soak.
At least 3 hours (or even 5, if you didn’t soak them) before you want to eat, rinse the beans and put them in a pot with the broth or stock. They should be covered by 2 inches of liquid, so add more if necessary. Mix in a teaspoon of salt. Bring to a simmer and cook, covered, for ~2 hours.
Meanwhile, heat a glug of olive oil in a large pan over medium heat. Once hot, add all the diced onion and let it sit undisturbed until it’s just beginning to brown. Jostle the pan and sprinkle some salt around. Let the onions cook until lightly caramelized, 10-20 minutes. Once they’re done, scrape them into the bean-pot.
Reheat the pan with enough oil to coat the surface, and add the panko. Stir often to prevent burning, and remove from heat once the panko is browned (3-5 minutes). Set aside.
Check on the beans every now and then and add more (hot) water if they become uncovered.
My beans took about 2 hours to cook, but yours could be a shorter or longer, depending how long you soaked them and how old they are, among other factors.
Once they’re just about as soft as you want them, add the kale if you’re using it, and the juice of one lemon. Turn up the heat to a rolling boil if there’s still a lot of liquid in the pot or keep it at a simmer if not. I like to have enough broth to add a ladleful to each serving.
When the kale has totally softened and you have the amount of broth that you want, turn off the heat. Taste the broth and add more salt, lemon, and/or a teaspoon of miso if it needs more flavor.
Serve each bowl with a ladle of beans, a ladle of broth, and a sprinkle of chopped dill, grated parmesan, and toasted panko.