Main Dishesbonappetit
Creamy Braised Beans With Charred Pickles and Croutons
Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
👥 6 Servings👤 Jason Vaughan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
- ●baking sheet
- ●saucepan
📝 Preparation Steps
1
Beans
2
Place beans in a medium bowl and pour in cold water to cover, Let soak 1–⏱️ 3 hours, then drain.
3
Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook garlic, pepper, fennel seeds, and fennel pollen (if using), stirring often, until garlic is lightly browned, about ⏱️ 2 minutes. Add onion, fennel, celery, lemon zest, and bay leaves and cook, stirring often, until vegetables are softened, 6–⏱️ 8 minutes. Add beans, broth and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, then pour in water to cover beans by about ½". Increase heat to high and bring to a boil. Cook ⏱️ 10 minutes, then reduce heat to low. Cover and simmer, adding more water if needed, until beans are tender, 60–⏱️ 65 minutes. Taste and season with more salt if needed. Stir in remaining ⅓ cup plus 2 Tbsp. oil.
medium onion, finely chopped1bay leaves2. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 TbspKosher salt, freshly ground pepper
4
Pickled Peppers
5
Rotate banana peppers directly over the flame of a gas burner until charred all over, about ⏱️ 1 minute per side. (Alternatively, you can broil peppers on a rimmed baking sheet, turning occasionally, until charred all over, about ⏱️ 2 minutes per side.) Transfer banana peppers to a medium heatproof bowl and add dill, coriander seeds, peppercorns, fennel seeds, and mustard seeds to bowl.
6
Bring vinegar, sugar, salt, and 1½ cups water to a boil in a small saucepan and cook, stirring often, until sugar and salt are dissolved, about ⏱️ 1 minute. Pour into bowl with banana peppers (they should be submerged) and let sit at least ⏱️ 2 hours.
7
Remove banana peppers from brine and slice before serving. Do Ahead: Peppers can be pickled 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill.
8
Croutons
9
Preheat oven to 400°. Spread bread out evenly on a rimmed baking sheet. Drizzle oil over and toss with your hands until all the bread is lightly coated. Sprinkle salt and black pepper over and toss again to combine.
10
Bake, tossing after ⏱️ 10 minutes, until croutons are golden brown but still chewy in the center, 18–⏱️ 20 minutes.
11
Labneh Sauce and Assembly
labneh1 cup
12
Mix labneh, lemon juice, and garlic in a small bowl; season with salt. Cover and chill until ready to use.
labneh1 cup
13
Ladle beans evenly among bowls and top each with a dollop of labneh sauce and some pickled peppers, croutons, and fennel fronds; season with a grind or two of pepper.
labneh1 cup
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