Brothy Beans
A classic pantry meal, brothy beans with potatoes and dill make for the easiest dinner or lunch recipe.
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Servings: 4
Calories: 874kcal
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and diced
- 1 pound potatoes, cut into medium-sized cubes
- 1–2 tablespoons butter, plant-based or dairy
- 1 teaspoon garlic powder
- 2–3 cups water
- 2 15- ounce cans cannellini beans, drained
- 1 lemon, juiced and zested
- ¼ cup loosely packed fresh dill or parsley; or use up to 1-2 teaspoons dry
- Salt, pepper, and crushed red pepper to taste
- Toasted bread, for serving
Instructions
Cook the onion and potatoes:
- Heat the oil in a wide pot over medium heat. Once hot, add the onion and cook for 5 minutes until it softens.
- Add the cubed potatoes and season all over with salt and pepper. Cook for 6–8 minutes, occasionally turning to prevent the onions from burning. Continue cooking for another 3–5 minutes until the potatoes begin to brown.
- Melt the butter into the pot if using. Once melted and bubbly, add 1 teaspoon garlic powder and crushed red pepper to taste. Cook 1 minute.
Simmer the beans:
- Pour in 2 cups water and bring to a boil. Reduce heat and add the beans. Simmer for 15–20 minutes or until the potatoes are fork-tender. Add the remaining 1 cup water if needed.
Finish the beans:
- Add lemon juice and dill. Season with salt and pepper once more. Turn off the heat.
To serve:
- Ladle the beans into shallow bowls. Garnish with lemon zest and more fresh dill or herbs. Serve with toast. Enjoy!
Nutrition
Calories: 874kcal | Carbohydrates: 165g | Protein: 38g | Fat: 15g | Sodium: 1093mg | Fiber: 35g | Sugar: 8g | Vitamin C: 98mg
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