Slow-Simmered Brothy Beans with Sourdough Croutons

Dec 22, 2021

Prep: 15m

Cook: 2h

Total: 2h 15m

A warming, deeply savory pot of beans slow-simmered with dried chiles, mushrooms, and kombu until the broth turns silky and rich — ladled into bowls with crunchy sourdough croutons, shaved parmesan, and a drizzle of balsamic. This is the lunch I make when it’s cold outside and I want something that feels like a hug…

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This is the lunch I make when it’s cold outside and I want something that feels like a hug from the inside out. It’s barely any active work — you soak the beans the night before, dump everything into a pot the next morning, and let it simmer low and slow while you go about your day. By the time you are hungry, the whole kitchen smells like garlic and warm spices and the beans are creamy and tender in a broth that has turned thick and golden. I’ve made this dozens of times over the past few years and it never gets old.

Brothy beans in a bowl with sourdough croutons and parmesan

Soak the beans overnight — no shortcuts

I know some recipes say you can quick-soak beans, but for this recipe you really want the overnight soak. It gives the beans a head start so they cook evenly and the skins stay intact instead of splitting. Dump them in a big bowl, cover with a few inches of cold water, and walk away. The next morning, drain and rinse. For the beans themselves, I love Rancho Gordo cranberry or pinto beans — they’re creamy and hold their shape beautifully. But any dried bean you have will work.

The secret is what goes into the pot

This is a recipe where the aromatics do all the heavy lifting. Dried shiitake mushrooms give the broth an incredible savory depth. Dried arbol and chipotle chiles add a warm, smoky background heat that builds as the beans cook. The kombu is optional but worth seeking out — it adds a subtle mineral quality and helps the beans cook more evenly. I throw in whole coriander seeds, black peppercorns, a bay leaf, and a parmesan rind if I’ve one. Everything goes in the pot together — no toasting, no sautéing, no extra steps. I buy my spices and dried goods from Thrive Market — the quality is excellent and it saves me a trip to the store.

Do not skip the croutons

The croutons are what turn this from a simple pot of beans into a proper meal. Take a thick slice of sourdough, tear or cut it into big, rustic chunks, toss with olive oil and salt, and toast until golden and crunchy. When you drop them into the hot broth, the outsides stay crisp while the insides soak up all that savory liquid. It’s the contrast that makes every bowl feel satisfying. I also like to finish each bowl with flaky sea salt, shaved parmesan, and a good drizzle of reduced balsamic vinegar.

Make it your own. Swap the arbol chiles for a milder pepper if you are heat-sensitive, or skip them entirely. Use vegetable broth instead of water for even richer flavor. Stir in a handful of kale or spinach in the last five minutes of cooking for some greens. This recipe is endlessly adaptable — that’s what makes it a weekday staple.

Garlic

Slow-Simmered Brothy Beans with Sourdough Croutons

Prep: 15m (plus overnight soak)

Cook: 2h

Total: 2h 15m (plus overnight soak)

A deeply savory pot of beans slow-simmered with dried chiles, shiitake mushrooms, and kombu until the broth turns silky and golden. Ladle into bowls with crunchy sourdough croutons, shaved parmesan, and a drizzle of reduced balsamic. The kind of meal that makes working from home feel like a gift.

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Ingredients

For the beans and broth:

1 pound dried beans (pinto or cranberry), soaked overnight and drained
3 dried shiitake mushrooms
2 dried arbol chiles
1 dried chipotle pepper
2 pieces kombu
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 stalks carrot, sliced 1 inch thick
2 stalks celery, sliced 1 inch thick
1 teaspoon whole coriander seeds
1 teaspoon whole black peppercorns
1 bay leaf
1 parmesan rind (optional but highly recommended)
1 tablespoon kosher salt
4 cups water or vegetable broth

For the croutons and finishing:

3 to 4 thick slices sourdough bread, torn into rough chunks
2 tablespoons extra virgin olive oil
Flaky sea salt
Parmesan, for shaving
Reduced balsamic vinegar, for drizzling

Instructions

Soak the beans:

The night before, place the dried beans in a large bowl and cover with several inches of cold water. Let soak overnight, at least 8 hours. The beans will roughly double in size. In the morning, drain and rinse well.

Build the pot:

Add the soaked beans, dried mushrooms, arbol chiles, chipotle pepper, kombu, quartered onion, halved garlic head, carrots, celery, coriander, peppercorns, bay leaf, parmesan rind, and salt to a large pot. Pour in the water or broth — the liquid should cover everything by at least 2 inches. If it does not, add more water.
Bring the pot to a boil over high heat. You will see foam rise to the surface — skim it off with a spoon. Reduce to a gentle simmer, partially cover, and let the beans cook low and slow for 1½ to 2 hours. The kitchen will start to smell warm and earthy, like garlic and smoky chiles. Check occasionally and add more water if the level drops below the beans. The beans are done when they are completely tender and creamy inside with no chalky center — taste a few to be sure.

Make the croutons:

While the beans simmer, tear the sourdough into rough, rustic chunks. Toss with olive oil, a pinch of salt, and spread on a baking sheet. Toast in a 375°F oven or toaster oven for 8 to 10 minutes, turning once, until golden brown and crunchy all the way through. They should sound hollow when you tap them. Set aside.

Finish and serve:

Once the beans are tender, carefully remove and discard the mushrooms, chiles, chipotle, kombu, bay leaf, and parmesan rind. Taste the broth and adjust the salt — it should be savory and deeply flavored, not bland. Ladle the beans and plenty of golden broth into low, wide bowls. Nestle the sourdough croutons into the broth, shave wide curls of parmesan over the top, and finish with flaky sea salt and a drizzle of reduced balsamic vinegar. Serve immediately while the croutons are still crunchy on top.

Notes

Swap the chiles. If you are spice-averse, skip the arbol chiles entirely or replace with a milder dried pepper like ancho or pasilla. The chipotle adds smokiness more than heat, so I would keep that one.
Bean varieties. Cranberry beans and pinto beans are my favorites here, but cannellini, navy, or any heirloom variety from Rancho Gordo will work beautifully.
Make it ahead. The beans taste even better the next day as the broth thickens and the flavors deepen. Store in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water if the broth has thickened too much. Make the croutons fresh when you are ready to serve.