bonappetit3.5
Lemony Brothy Beans With Asparagus
A lesson in less is more, this comforting pot of creamy beans gets a punchy, raw asparagus salad to balance the deep allium-fortified broth.
👥 4 Servings👤 Pierce Abernathy📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●wooden spoon
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat ⅓ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Cook 1 bunch spring onions or scallions, white and pale green parts thinly sliced, and 6 garlic cloves, coarsely chopped, stirring often, until golden brown, about ⏱️ 5 minutes. Add wide zest of 1 lemon and 1 cup dried cannellini (white kidney) beans, soaked overnight, drained, then pour in 4 cups low-sodium vegetable or chicken broth and 3 cups water. Bring to a boil, stirring and scraping up any browned bits with a wooden spoon. Reduce heat and simmer, stirring occasionally, until beans are tender and broth is reduced by nearly half, 1½–⏱️ 2 hours. Taste and season with kosher salt if needed.
bunch spring onions or scallions, white and pale green and dark green parts separated, thinly sliced1lemon, zest removed in wide strips, lemon halved1dried cannellini (white kidney) beans, soaked overnight, drained1 cuplow-sodium vegetable or chicken broth4 cups
2
Just before serving, toss 1 small bunch asparagus, trimmed, thinly sliced on a diagonal, 1 bunch spring onions or scallions, dark green parts thinly sliced, ¼ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 1 Tbsp. extra-virgin oil in a small bowl. Squeeze in juice from 1 lemon; toss asparagus salad again to coat.
bunch spring onions or scallions, white and pale green and dark green parts separated, thinly sliced1lemon, zest removed in wide strips, lemon halved1
3
Ladle beans into bowls or onto a deep platter; top with asparagus salad. Serve with country-style bread. Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill.
Country-style bread (for serving)
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