Brothy Beans and Toast

So you fell in love with avocado toast when it became the rage – now it’s time to expand your repertoire even further. First of all, Brothy Beans is fun to say. Second of all, it’s amazing for breakfast, lunch or any old time. Nurture yourself with this recipe as soon as you can.

Total Time1 hr


 ¼ cup olive oil
 1 large onion, quartered through the root
 2 heads garlic, halved crosswise
 1 heads garlic, halved crosswise
 1 small bunch or a few sprigs dried herbs (like oregano, marjoram, thyme, or rosemary)
 A few dried chiles (or one fresh one, halved lengthwise)
 1 lb Blue Runner Great Northerners
 6 cups of water
 2 pinches Kosher salt
 1 pinch Freshly ground black pepper
 Dark leafy greens (dandelion, kale, swiss chard, spinach)
 Olive oil
 Shaved or crumbled salty cheese (parmesan, queso fresco, feta)
 Chopped or torn fresh herbs (parsley, dill, cilantro)



Heat olive oil over medium heat in a large pot.


Add onions, garlic, and lemon. Cook until they’re caramelized and nicely browned, a few minutes or so.


Add dried herbs and chili.


Add Blue Runner Great Northerners and water. Season with salt, bring to a boil.


Turn the heat down to a bare simmer, leave the pot uncovered, and cook until done.


If the beans need more liquid as they simmer, add more water.


Wilt a handful of dark leafy greens in a glug of olive oil with some salt and pepper.


Ladle in some beans with their broth, swirl to incorporate.


Serve the beans and their broth over thick-cut olive oil toast (crusty bread, fried in olive oil on the stovetop till crispy, 2–3 minutes per side).


Eat with a six-minute egg (place eggs in a small pot of boiling water, boil for six minutes, remove from the water, and cool in an ice bath or cold running water).


Serve with some shaved or crumbled salty cheese. coarsely chopped or torn fresh herbs and more olive oil.

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