Name: Brothy Beans
Yield: 4–6 servings
Ingredients: 1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained; 1 onion, halved; 2 carrots, peeled, halved crosswise; 2 celery stalks, halved crosswise; Kosher salt, freshly ground pepper; Olive oil (for drizzling)

A bowl of brothy beans with cracked pepper over top.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Recipe notes

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