Lemony Brothy Beans
Equipment
- 1 Frying Pan
Ingredients
- 1 brown onion finely diced
- 3 garlic cloves minced
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- 2 sprigs of thyme leaves removed
- 1 TBSP butter or ghee or olive oil
- 2 tins butter beans drained (800g total)
- 700 ml bone broth
- 1 cup kale chopped, see notes
- 1 lemon juiced
- salt and pepper to taste
optional to serve
- 2 slices sourdough toasted and buttered
- 2 TBSP parmesan grated
Instructions
- Heat a large heavy based frying pan or casserole dish over medium heat, add the butter to the pan and then the finely chopped onion, stirring frequently until softened and starting to brown (about 5 minutes)
- Add the carrot, celery, garlic and thyme to the pot and stir regularly until starting to brown (about 5 minutes)
- Rinse the tinned beans well until the water runs clear, and add to the pan.
- Add the bone broth and stir until combined. Add in the chopped kale, then bring to the boil, then turn down to a simmer with the lid off for about 10 minutes.
- Once cooked, squeeze over the juice of 1 juicy lemon and season with salt and pepper to your preference.
- Serve with buttered sourdough and sprinkle with parmesan cheese.
Video
Notes
Vegetarian Option: Swap bone broth for vegetable stock
Dairy Free Option: Swap butter for olive oil and omit parmesan cheese
Kale can be from frozen or fresh. Can also be swapped for baby spinach or silverbeet.
Butter beans can be swapped for Cannellini beans.
Can be frozen for 3 months. Fridge safe for 3 days.
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