No one but you will know these bubble beans started in a can

No one but you will know these bubble beans started in a can

Brothy Beans Shortcut

Active time:25 minutes

Total time:35 minutes

Servings:4

Active time:25 minutes

Total time:35 minutes

Servings:4

Comment

I’m the first to extol the virtues of a pot of beans slow-cooked from dry — and in particular the rich, starchy, and deeply flavored bean broth that results. (I’ve been known to call it “liquid gold,” and I stick to that.)

But (you knew there would be a but, right?) You don’t always have time for that, even with aids like the Instant Pot to speed things up. And when the holidays approach and your baking pace — not to mention the anxiety — starts to pick up, it’s time to remind yourself that there’s nothing wrong with opening a can of beans. They are one of the best convenience products in the world, just like canned tomatoes, and even though I have dozens of types of dried beans in my pantry, I always have several cans as well.

Plus, as this recipe from Bri Beaudoin’s “Evergreen Kitchen” proves, there are ways to add more flavor to canned beans. By sautéing garlic and shallot with tomato paste and fresh thyme, you give an aromatic, umami-filled base to a vegetable broth. Briefly simmer the beans in this liquid, stir in a little miso (for more umami) and Swiss chard, drizzle with olive oil and you’re done.

The result: bubbly beans that taste like they took a lot longer to cook than they did.

Especially when I’m so busy these beans are dreamy. I eat them over rice, noodles, roast potatoes – or better yet, stew with crusty bread.

Storage Notes: Refrigerate up to 5 days.

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  • 1/4 cup olive oil, plus more for drizzling optional
  • 2 large shallots (4 ounces each), thinly sliced ​​(about 1 cup)
  • 1 tablespoon tomato paste
  • 5 garlic cloves, pressed or finely grated
  • 1 tbsp fresh thyme leaves
  • 2 cups Scrambled vegetable broth or store-bought vegetable broth without added salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt, plus more to taste
  • 2 cans (15 ounces) butter or cannellini beans, drained and rinsed
  • 2 tablespoons white miso (shiro miso)
  • 3 cups (5 ounces) Swiss chard or chopped spinach
  • Lemon wedges, for serving
  • Toasted crispbread or focaccia, for serving (optional)

In Dutch oven or large saucepan over medium heat, heat olive oil until shimmering. Add shallots and tomato paste and cook, stirring frequently, until shallots are tender, about 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute.

Add broth, pepper and salt, cover and bring to a boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 5 minutes.

Add beans, stir to combine, cover and cook until heated through, about 10 minutes. Remove from the heat and stir in the miso until completely dissolved. Stir in Swiss chard. Taste and season with more salt if needed.

Drizzle the beans with olive oil, if desired, and serve warm with lemon wedges on the side and bread for dipping, if desired.

Calories: 302; Total fat: 14 g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 711mg; Carbohydrates: 37g; Dietary fiber: 8g; Sugar: 8g; Protein: 8g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “Evergreen Kitchen” by Bri Beaudoin (Penguin Canada, 2022).

Tested by Joe Yonan; questions by e-mail to [email protected].

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