How to Make Perfect Brothy Beans - Earth in Color

Name: How to Make Perfect Brothy Beans - Earth in Color
Total time: 210 min
Ingredients: ¼ cup olive oil; 3 cloves of garlic, (peeled and smashed); 2 stalks of celery, (chopped into ½-inch pieces); 2 shallots, (cut in quarters); 1 Tsp freshy ground Black pepper; 8 ounce dried cannellini beans ((such as Marcella beans from Rancho Gordo) ); 2 bay leaves; 2 32-ounce boxes vegetable stock, (8 cups); 10 cups of water; 1 to 2 Tsp fine sea salt; 8 ounce dried large white lima beans ((such Large White Lima Beans from Rancho Gordo)); 1 Tbsp Better Than Bouillon Vegetarian No Chicken Base paste; 5 sprigs fresh thyme; 4 to 6 jammy hard-cooked eggs, (halved before serving); 1 lemon, (cut into wedges); 1 small batch flat leaf parsley, (roughly chopped); 3 Tbsp extra virgin olive oil

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Dried beans can take up to 3 hours or more to cook, but the additional cooking time creates a flavorful broth enriched with the seasonings you choose.

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Ingredients

¼ cup olive oil
3 cloves of garlic, (peeled and smashed)
2 stalks of celery, (chopped into ½-inch pieces)
2 shallots, (cut in quarters)
1 Tsp freshy ground Black pepper
8 ounce dried cannellini beans ((such as Marcella beans from Rancho Gordo) )
2 bay leaves
2 32-ounce boxes vegetable stock, (8 cups)
10 cups of water
1 to 2 Tsp fine sea salt
8 ounce dried large white lima beans ((such Large White Lima Beans from Rancho Gordo))
1 Tbsp Better Than Bouillon Vegetarian No Chicken Base paste
5 sprigs fresh thyme
4 to 6 jammy hard-cooked eggs, (halved before serving)
1 lemon, (cut into wedges)
1 small batch flat leaf parsley, (roughly chopped)
3 Tbsp extra virgin olive oil