Ingredients
Scale
- 1 pound dried beans, I like pinto or cranberry beans
- 3 dried shiitake mushrooms
- 2 dried arbol chiles
- 1 dried chipotle pepper
- 2 pieces kombu
- 1 onion quartered
- 1 head of garlic cut widthwise
- 2 stalks carrot, sliced 1 inch thick
- 2 stalks celery, sliced 1 inch thick
- 1 teaspoon coriander
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- Parmesan rind, optional
- 1 tablespoon salt
- 4 cups water or vegetable broth
- Sourdough bread croutons (quick recipe below)
- Parmesan shavings, reduced balsamic vinegar, and flaky sea salt for garnish
Instructions
- Soak the beans overnight. Discard the water in the morning.
- Add all of the ingredients (beans, mushrooms, chiles, chipotle, kombu, onion, garlic, carrots, celery, coriander, peppercorns, bay leaf, rind, salt) to a large pot. Add water or broth. Make sure that your ingredients are covered by at least 2 inches of water or broth.
- Bring pot to a boil and reduce to a simmer for 1 to 2 hours, until beans are cooked through. You may need to add more water as the beans cook depending on the bean variety and how much is absorbed or evaporates.
- Meanwhile, prepare your croutons. Take a sourdough loaf and cut or rip large chunks. Drizzle with olive oil and sprinkle with salt and pepper. If you have caraway seeds, I love to sprinkle a few on top as well. Toast in toaster oven for 5 to 8 minutes or until golden brown, turning once during toasting. Set aside.
- Once beans reach desired texture – they should be soft and have no “bite” to them – turn off heat and carefully remove the mushrooms, chiles, chipotle, kombu, bay leaf, and rind.
- Ladle beans and broth in to a low bowl. Garnish with flaky sea salt, parmesan shavings, reduced balsamic vinegar, and parmesan croutons. Enjoy!