Charred Lemon Brothy Beans and Avocado Salsa
Ingredients
Beans
- 1 1/2 cups dry white beans
- 1 small onion, root removed and halved lengthwise
- 1 garlic bulb, halved crosswise
- 1 lemon, halved crosswise
- 1/2 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
- 1/4 cup fresh parsley leaves, minced
- 1 small jalapeño, thinly sliced
- Zest and juice of a small lemon
For serving
- toasted sourdough bread
- cracked black pepper
Preparation
Remove any debris from your beans, rinse well, then drain and place them in a bowl covered with filtered water about 3 inches above the beans, then cover and soak overnight for about 8 hours.
Heat 1 tablespoon oil in a large pot over medium-low heat and add the halved lemon and onions, cut side down, then cook undisturbed.
After 3 minutes, add the garlic halves, cut side down, and cook undisturbed for 3 minutes or until slightly charred.
Remove and reserve the lemon, then add the remaining tablespoon oil along with the red pepper and cook for 1 minute.
Drain and rinse the soaked beans, then add the rosemary, thyme, bay leaves, and 8 cups of water, bring to a boil, reduce heat to a gentle simmer, partially cover, and cook for about 30 minutes.
Add the salt and stir the beans well, then partially cover again and cook for 1 to 1.5 hours more, checking every 30 minutes, stirring briefly, and adding more water if the beans are no longer fully submerged.
Test a few beans to ensure they are fully cooked, then squeeze the garlic out into the pot along with the juice from the reserved lemon and discard the garlic skins, lemon halves, onions, rosemary and thyme sprigs, and bay leaves.
Ladle some broth into a measuring cup with the miso, whisk together, then pour back into the pot and taste and adjust salt to preference.
Combine avocado, scallions, parsley, jalapeño, lemon zest and juice, and a pinch of salt in a mixing bowl and stir well.
When serving, top the brothy beans with a few spoons of salsa and black pepper.
Notes
This dish is comfort food that can be batch cooked and frozen.
