Description
This comforting recipe for Brothy White Beans with Parmesan & Lemon features tender, slow-simmered white beans enriched with savory Parmesan rind and aromatic thyme. The beans are cooked until creamy in a fragrant broth, then served with toasted bread, fresh lemon, and grated Parmesan for a satisfying, rustic dish perfect for any season.
Ingredients
Scale
For the Beans:
- 3 tablespoons olive oil
- 2 large shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 sprigs thyme
- 1 cup dried white beans (navy beans, cannellini beans, or great northern beans), soaked overnight and drained
- 6 cups chicken stock (preferably homemade)
- 1 hunk Parmesan rind (about 3 inches)
- Salt and pepper, to taste
For Serving:
- 4 thick slices of toasted bread
- Parmesan cheese, for garnish
- Lemon slices
- 1/4 cup minced parsley (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the thinly sliced shallots, garlic, and thyme sprigs. Sauté gently until the shallots become translucent and release their aroma, which should take about 5 minutes. This step enhances the depth of flavor in the dish.
- Simmer the Beans: Add the soaked and drained white beans to the pot, followed by the chicken stock and the Parmesan rind. Bring the mixture to a low simmer, then cover the pot and cook gently for 1 ½ to 2 hours, or until the beans are tender and creamy. Stir occasionally and check the liquid level, adding more stock or water if necessary to keep the beans submerged.
- Finish the Dish: Once the beans are tender, remove and discard the Parmesan rind and thyme stems from the pot. Season the broth and beans with salt and freshly ground black pepper to taste. Stir gently to combine all flavors evenly.
- Serve: Ladle the brothy white beans into serving bowls. Drizzle with a little olive oil, add a squeeze of fresh lemon juice, and garnish with freshly cracked black pepper. Serve each bowl with a thick slice of toasted bread, freshly grated Parmesan cheese on top, and optional minced parsley for a fresh herbal note.
Notes
- Soaking the beans overnight helps to reduce cooking time and improves digestibility.
- Using a Parmesan rind adds a rich, umami flavor to the broth but remember to remove it before serving.
- You can substitute chicken stock with vegetable broth for a vegetarian version.
- Adjust the lemon and seasoning at the end according to your taste preference.
- Adding minced parsley at the end adds a fresh color and flavor, but it is optional.
