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Brothy Beans

  • Author: carmeninthegarden
  • Prep Time: 30
  • Cook Time: 2 hours + overnight soaking
  • Total Time: 11 minute
  • Yield: 4 to 6 servings 1x


  • 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


  1. Soak the beans overnight. Discard the water in the morning. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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.  
  6. Ladle beans and broth in to a low bowl. Garnish with flaky sea salt, parmesan shavings, reduced balsamic vinegar, and parmesan croutons. Enjoy!