Brothy Beans with Shallot, Panko and Charred Lemon
Who knew that humble beans could taste so good? When I first stumbled across a variation of the recipe below I was intrigued but still skeptical. I love beans but surely you need to add in some vegetables, right? What about a curry paste? As it turns out you don’t need much beyond pantry basics to make beans really sing.
Of course the result will only be as good as the ingredients you use. This is always true but all the more so for such a simple recipe like this one. Use your homemade stock, highest quality olive oil and don’t even think about even a grain of iodized salt.
INGREDIENTS
1 c heirloom beans such as Snowcap Beans or Royal Corona Beans, soaked overnight
4-5 c vegetable stock
5 cloves garlic
1 Tbsp salt
2 pieces kombu
2 bay leaves
1 dried Thai chili
2 lemons, quartered or sliced thickly
1 Tbsp olive oil + extra for drizzling
1 medium shallot, thinly sliced
⅓ c panko
Aleppo pepper for garnishing
DIRECTIONS
Drain and rinse beans.
In a large, heavy bottomed pot add beans, stock, garlic, salt, kombu, bay leaves and chili. Cover and bring to a boil. Once boiling, reduce to a very low simmer. Cook for 1-3 hours until beans reach desired tenderness. Discard kombu, bay and chili. I like to keep the garlic cloves in but you may choose to discard those as well.
While beans are cooking, prepare toppings. Heat a medium saute pan over medium high flame. Once the surface is very hot, place lemons flesh side down. Leave for 2-3 minutes until parts turn very brown and black. Flip and repeat with the other side. Set aside.
In a separate medium saute pan heat olive oil over a medium flame. Add shallots and a generous pinch of salt. Fry until shallots look crispy and lightly browned, about 3-4 minutes. Add in panko and more olive oil if needed. Continue to saute until panko is lightly browned, about 2 minutes. Remove from heat and set aside to cool and crisp up on a plate lined with a paper towel.
Ladle beans and broth into bowls and garnish with a generous glug of olive oil, charred lemons, shallot & breadcrumbs and Aleppo pepper.
Serves 4-6
NOTES
For ease of recipe writing I asked you to add the salt in one go. However, if you feel comfortable I really advise doing it in stages and tasting along the way. Beans are so thirsty for salt and just when you think you are done… you’re not. Remember to taste, taste, taste as you cook. Nothing should go on the table that hasn’t been thoroughly approved by your palate.
For extra credit, consider brining the beans overnight. All you have to do is soak your beans and add a tablespoon of salt. That’s it. This helps them to cook more evenly, ensuring a more uniform texture.