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.