Shortcut Brothy Beans
Here’s an easy way to get super-flavorful beans and broth without spending so much time cooking them from dried. You infuse canned beans with the flavor of aromatic vegetables plus tomato paste and miso for extra umami.
Refrigerate for up to 5 days.
Ingredients
- 1/4 cup olive oil, plus more for optional drizzling
- 2 large shallots (4 ounces each), thinly sliced (about 1 cup)
- 1 tablespoon tomato paste
- 5 cloves garlic, pressed or finely grated
- 1 tablespoon fresh thyme leaves
- 2 cups Scrappy Vegetable Broth or store-bought low-sodium vegetable broth
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon fine salt, plus more to taste
- 2 (15-ounce) cans butter or cannellini beans, drained and rinsed
- 2 tablespoons white miso (shiro miso)
- 3 cups (5 ounces) packed chopped Swiss chard or spinach
- Lemon wedges, for serving
- Grilled crusty bread or focaccia, for serving (optional)
Directions
Step 1
In a Dutch oven or large saucepan over medium heat, heat the olive oil until it shimmers. Add the shallots and tomato paste and cook, stirring frequently, until the shallots are soft, about 5 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute.
Step 2
Add the broth, pepper and salt, cover, and bring to a boil. Reduce the heat to medium-low, cover and simmer until the flavors meld, about 5 minutes.
Step 3
Add the beans, stir to combine, cover and cook until they are warmed through, about 10 minutes. Remove from the heat and stir in the miso until fully dissolved. Stir in the Swiss chard. Taste, and season with more salt as needed.
Step 4
Drizzle the beans with olive oil, if you’d like, and serve them hot with lemon wedges on the side and bread for dipping, if using.
