Bone Brothy Beans (GF, DF)

Bone Brothy Beans can be cooked slowly, sure. That is beautiful, but I also love efficiency because if healthy cooking is easier we’re more likely to do it often so the majority of the time I make them the fast way, in the pressure cooker. I have a video tutorial here for you & the pressure cooker recipe follows…

Ingredients:

-Olive oil, enough to coat the bottom of the pot

-1 onion, cut in half (in the video I only had a shallot which works too)

-1 head of garlic, cut in half

-1 lemon, cut in half

-1lb beans (in the video I used lima)

-6 cups water

-2 cups bone broth

-Whatever herbs you have, like parsley

-2 tsp sea salt

Directions:

-Turn the sauté function on & add the olive oil to coat the bottom of the pot.

-Once warm, add the halved onion, garlic, & lemon to the pot cut side down. Suaté until browned.

-Add in beans, water, bone broth, herbs, & salt. Gently stir to combine.

-Pressure cook on high for 25 minutes. It will take a bit of time to come to pressure, just make sure the vent is closed.

-After 25 minutes, turn off & allow the pressure to naturally release.

-Check the beans. If they need more time, pressure cook for 5 more minutes then manually release.

-Remove the larger pieces like lemons & lingering herbs. Feel free to squeeze any softened garlic cloves into the beans. They’re delicious. Enjoy!

Notes:

-Pictured here I wilted greens into the bone brothy beans, like spinach, served with poached eggs, & topped with bonito flakes. Highly recommend.

-Feel free to add any freshly chopped herbs on top like dill or parsley along with lemon zest.

-You could also cook with a parmesan rind if dairy is okay for you, just add it in when you add the water & stock.

-It’s totally okay to play with the ratio of water to bone broth. If you’d like to add more bone broth than water, just make sure the total liquid is 8 cups. This will increase protein & umami.

-Also feel free to add a bit of kombu for added minerals.

In case you don’t have a pressure cooker or if you’re looking for the slower version. Directions below…

-You can soak the beans beforehand and it will cut down on cooking time, up to overnight.

-Heat a Dutch oven or pot over medium-high heat & add olive oil to coat the bottom.

-Once warm, sauté the halved onion, garlic, & lemon until browned.

-Add the beans, herbs, water, bone broth, & salt to the pot & gently stir to combine. You want to make sure your beans are covered by 2” of liquid, so add more accordingly.

-Bring to a boil & allow to boil for 10-15 minutes.

-Then lower to simmer for 1-3 hours, really just until the beans are done to your liking. If you need to add more liquid, add hot water or warm broth.

-Remove the larger pieces like lemons & lingering herbs. Feel free to squeeze any softened garlic cloves into the beans. They’re delicious. Enjoy!

For your health,

Lily