Brothy Beans
- 1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
- 1 onion, halved
- 2 carrots, peeled, halved crosswise
- 2 celery stalks, halved crosswise
- Kosher salt, freshly ground pepper
- Olive oil (for drizzling)
- Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1 1/2 hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45-60 minutes. Discard onion, carrots, and celery.
- Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
- Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.
gigante, onion, carrots, celery stalks, kosher salt, olive oil
Taken from www.epicurious.com/recipes/food/views/brothy-beans (may not work)