Charred lemon brothy beans and avocado salsa
Ingredients
Beans & Broth:
- 1 ½ cups dry white beans
- 1 small onion, halved lengthwise (root removed)
- 1 garlic bulb, halved crosswise
- 1 lemon, halved crosswise
- ½ tsp red pepper flakes (optional)
- 2 sprigs rosemary
- 10 sprigs thyme
- 2 bay leaves
- 2 tbsp avocado oil
- 2 tsp kosher salt (plus more as needed)
- 2 tbsp yellow miso paste
Avocado Scallion Salsa:
- 2 avocados, cubed
- 2 scallions, thinly sliced
- ¼ cup fresh parsley, minced
- 1 small jalapeño, thinly sliced
- Zest and juice of 1 small lemon
- Pinch of salt
For Serving:
- Toasted sourdough bread
- Cracked black pepper
Utensils
- Large pot
- Measuring cups
- Wooden spoon
- Knife and chopping board
- Mixing bowl
Information
Cost: $$
Preparation time: 9 hours (including soaking time)
Yield: 6 servings (300g each)
Preparation Method
- Rinse beans and remove debris. Soak overnight in water (about 3 inches above beans).
- Heat 1 tbsp avocado oil in a large pot over medium-low. Place lemon and onions cut-side down, cook 3 minutes. Add garlic cut-side down, cook another 3 minutes until slightly charred. Remove lemon, reserve.
- Add remaining 1 tbsp oil and red pepper flakes, cook 1 minute. Drain beans and add them with rosemary, thyme, bay leaves, and 8 cups water. Bring to a boil, then reduce to a gentle simmer.
- Partially cover and cook 30 minutes. Add salt, stir, and cook 1–1 ½ hrs more, checking every 30 minutes and adding water as needed to keep beans submerged.
- Test beans for doneness. Squeeze roasted garlic into pot, add lemon juice, discard skins and solids (lemon, onions, herbs).
- Whisk miso paste with a ladle of broth, then stir back into the pot. Adjust salt to taste.
- Prepare salsa: Combine avocado, scallions, parsley, jalapeño, lemon zest and juice, and a pinch of salt. Mix well.
- Serve beans in bowls with broth, topped with avocado salsa, cracked pepper, and toasted sourdough.