Brothy Beans w/ Ricotta & Basil Oil
Brothy Beans w/ Ricotta & Basil Oil
There is something incredibly comforting about a warm bowl of brothy beans. It’s simple, delicious and very satisfying. The flavors are earthy and made with just a few ingredients. This recipe uses dry beans which are a lot easier to cook with but you could also sub canned beans if that’s what you have. The beans and broth are very tasty as is specially served with some crusty bread for dunking but the addition of the creamy tofu ricotta and herbaceous basil oil really level up the entire experience.
Serves 4
Ingredients
16 oz (454g) dry large White Beans (like Gigante, Butter or Royal Corona)
1 medium (200g) Onion, diced
2 ribs Celery, diced
2 cloves Garlic, minced
2 Tbsp (30ml) good Olive Oil
1 tsp (4g) Thyme
1 Bay Leaf
2” x 2” piece Kombu Seaweed (helps breakdown the sugars in the beans and reduce digestive discomfort)
Fresh Water to cover (about 4-5 cups)
Salt & Pepper to taste
Toasted / grilled Bread for dunking
Tofu Ricotta (can be made days before)
16oz (454g) Extra Firm Tofu
1 tsp (5g) Garlic Powder
1 tsp (5g) Nutritional Yeast
1 Tbsp (15g) Miso Paste
1 Tbsp (15g) Tahini
2 Tbsp (30g) Plant Based Cream Cheese
2 Tbsp (30ml) Lemon Juice
Salt & Pepper to taste
1.Allow the tofu to drain for about 30 minutes. Mash the tofu with a fork to resemble the texture of ricotta.
2.Mix in the miso paste, tahini, cream cheese, salt, pepper, garlic powder, nutritional yeast and lemon juice. Mix well and refrigerate in an airtight container until ready to use. Will keep for 5-7 days refrigerated.
Basil Oil
2 oz (28g) fresh Basil
1/2 cup (125ml) or more good Olive Oil
1/2 Lemon, juiced (about 2 Tbsp 30ml) )
Salt & Pepper to taste
1.In a blender or food processor, blend together the fresh basil leaves, lemon juice, olive oil, salt & pepper until well combined.
2.Store in an airtight container and squeeze a little bit of lemon juice on top to help preserve the green color. Best if made fresh before serving.
Note for canned beans
Follow the recipe as written but substitute 2 (15oz) cans of drained and rinsed white beans. Skip the kombu seaweed as the beans are already cooked. Lastly use 4 cups of water or vegetable broth to cook with. Simmer covered for about 20-25 minutes or until all the vegetables are tender. You can continue cooking uncovered for an additional 15 mutes to reduce the broth.
Directions
1.Heat the oil in a large pot on medium high heat. Add in the onions, celery and thyme and sauté until the onions are translucent, about 5-7 minutes.
2.Add in the garlic, bay leaf and soaked beans and mix well. Once the garlic is fragrant, adding the combo and cover everything with fresh filtered water. Bring to a low boil, lower the heat to medium and cover the pot. *(read package directions for soaking beans but usually 3-4 hours prior to cooking is fine).
3.Allow the beans to cook stirring occasionally and adding water as needed to keep the beans covered. Check on them every 15-20 minutes. Turn the heat down if they are at a hard boil.
4.Once the beans begin to soften which can take anywhere from an hour to an hour and a half. Add salt to taste and continue cooking until the beans are soft to your liking. Remove the lid to reduce the liquid. The finished beans should be soft but not mushy and have enough liquid to be brothy but not soupy or not too thick.
5.Serve up a bowl of the beans and broth with a scoop or two of the tofu ricotta and a generous drizzle of the basil oil. Serve with plenty of grilled / toasted bread for dunking.
