Now, these brothy beans and greens are absolutely my everything! I made a big pot of them, and saved for the week and it keeps SO well.
Beans, onion, garlic, lemon, oregano/rosemary, chili flakes, parmesan, leafy greens
The night before, rinse then soak your beans in water. Take your pre-soaked beans, rinse and dry.
In a dutch oven, or deep pot, heat with olive oil. Add in your garlic, onions and lemon and caramelize about 10-12 minutes.
Next, toss in your oregano and rosemary, as well as chili flakes, salt and pepper. Toss all your aromatics. Once fully mixed and caramelized, add 3 cups of your soaked dried beans.
Then add in water. (As you’re cooking your beans, if you’re finding you need more liquid to bean, adjust with more water, this will depend on the size of the beans you choose to use)
Toss in a parmesan rind and season with salt and pepper. Bring the mixture to a boil, then to a gentle simmer, uncovered.
Check on your beans every 30 minutes - this should take anywhere from 50 minutes to 2+ hours, depending on the size.
When your beans are done, remove your parmesan rind, and it’s time to assemble your dish! You can also remove the onion peels at this point, but I just kind of discard them as I’m serving.
Add in your dried leafy greens and allow them to wilt in the broth. Serve in bowls, top with shaved parmesan, crispy panko breadcrumbs, and/or toasted bread.