{"id":1366,"date":"2024-05-27T12:45:12","date_gmt":"2024-05-27T12:45:12","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/lemony-brothy-beans-with-asparagus\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"lemony-brothy-beans-with-asparagus","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/lemony-brothy-beans-with-asparagus\/","title":{"rendered":"Lemony Brothy Beans With Asparagus"},"content":{"rendered":"

Good beans can be life-changing. Cooking them from scratch allows you to capture their rich cooking liquid and leaves you with creamy beans packed with flavor throughout. Starting them in just the right amount of broth and water yields an ideal ratio of allium-fortified liquor to tender legumes, making for a balanced stew that you\u2019ll want to eat right out of the pot. A raw asparagus finisher might seem like an unorthodox move, but when tossed with lemon juice and spring onion tops, the bracing combo acts as a refreshing, crunchy counterpoint to the white beans.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

\u2153<\/p>\n

cup plus 1 Tbsp. extra-virgin olive oil<\/div>\n

1<\/p>\n

bunch spring onions or scallions, white and pale green and dark green parts separated, thinly sliced<\/div>\n

6<\/p>\n

garlic cloves, coarsely chopped<\/div>\n

1<\/p>\n

lemon, zest removed in wide strips, lemon halved<\/div>\n

1<\/p>\n

cup dried cannellini (white kidney) beans, soaked overnight, drained<\/div>\n

4<\/p>\n

cups low-sodium vegetable or chicken broth<\/div>\n

\u00bc<\/p>\n

tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt, plus more<\/div>\n

1<\/p>\n

small bunch asparagus, trimmed, thinly sliced on a diagonal<\/div>\n
Country-style bread (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Heat \u2153 cup extra-virgin olive oil<\/strong> in a medium Dutch oven or other heavy pot over medium. Cook 1 bunch spring onions or scallions, white and pale green parts thinly sliced<\/strong>, and 6 garlic cloves, coarsely chopped<\/strong>, stirring often, until golden brown, about 5 minutes. Add wide zest of 1 lemon<\/strong> and 1 cup dried cannellini (white kidney) beans, soaked overnight, drained<\/strong>, then pour in 4 cups low-sodium vegetable or chicken broth<\/strong> and 3 cups water. Bring to a boil, stirring and scraping up any browned bits with a wooden spoon. Reduce heat and simmer, stirring occasionally, until beans are tender and broth is reduced by nearly half, 1\u00bd\u20132 hours. Taste and season with kosher salt<\/strong> if needed.<\/p>\n

    Step 2<\/h4>\n

    Just before serving, toss 1 small bunch asparagus, trimmed, thinly sliced on a diagonal<\/strong>, 1 bunch spring onions or scallions, dark green parts thinly sliced<\/strong>, \u00bc tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>, and remaining 1 Tbsp. extra-virgin oil<\/strong> in a small bowl. Squeeze in juice from 1 lemon<\/strong>; toss asparagus salad again to coat.<\/p>\n

    Step 3<\/h4>\n

    Ladle beans into bowls or onto a deep platter; top with asparagus salad. Serve with country-style bread<\/strong>.<\/p>\n

    Do ahead:<\/strong> Beans can be made 3 days ahead. Let cool; cover and chill.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Good beans can be life-changing. Cooking them from scratch allows you to capture their rich cooking liquid and leaves you with creamy beans packed with flavor throughout. Starting them in just the right amount of broth and water yields an ideal ratio of allium-fortified liquor to tender legumes, making for a balanced stew that you\u2019ll […]<\/p>\n","protected":false},"author":2,"featured_media":1367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1366"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1366\/revisions"}],"predecessor-version":[{"id":5130,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1366\/revisions\/5130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1367"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}