Charred Lemon Brothy Beans

A comforting bowl of Charred Lemon Brothy Beans served with a vibrant avocado scallion salsa. The perfect wholesome, fiber-rich meal that’s easy to meal prep.

Cutting board topped with white beans, onion, lemon, garlic, red pepper flakes, and herbs.

Key Ingredients and Substitutions

• Beans: I used small white beans for this recipe, but you can easily swap them out for other varieties like cannellini beans, butter beans, great northern beans or chickpeas, so choose your favorite.
• Onion: I used a yellow onion, but white or red onions work just as well.
• Garlic: I used a whole bulb for extra garlic flavor, but feel free to use the amount of garlic based on your own preference.
• Lemon: Fresh lemon is essential for both the broth and salsa.
• Red pepper flakes: I like the heat this adds, but feel free to omit entirely if you prefer a milder flavor.
• Herbs: I used rosemary, thyme, and bay leaves, but feel free to experiment with your favorite hearty herbs. I also used parsley for the avocado salsa.
• Umami: For added depth of flavor, stir in miso paste or nutritional yeast at the end of cooking. Alternatively, you can add some dried shiitake mushrooms when adding the bay leaves and make sure to remove them after the beans are done cooking.
• Avocado: For best texture, choose a slightly ripe avocado—one that gives just a little when gently squeezed . This will help the cubes keep their shape better.
• Scallions: Swap for some finely diced red onion if desired.
• Pepper: I used a serrano pepper for extra heat. For less heat, consider leaving out or choosing a milder pepper like jalapeño and removing it’s seeds and membranes before slicing.

How to Make Charred Lemon Brothy Beans with Avocado Scallion Salsa

Step 1:

Spread the dry beans out on a flat surface and remove any rocks or debris. Rinse the beans well, then drain. Place the beans in a large pot and cover them with fresh filtered water, ensuring the water level is about 3 inches above the beans. Cover and allow the beans to soak overnight or for at least 8 hours. The beans should visibly double in size.

Step 2:

Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-low heat. Swirl the oil to coat the bottom of the pot. Add the halved lemon and onions, cut side down, and cook undisturbed. After 3 minutes, add the garlic halves, cut side down, and cook undisturbed for an additional 3 minutes, or until the onions, lemons, and garlic are slightly charred on the bottoms. Remove the lemon halves and reserve for later. Add the remaining tablespoon of oil and red pepper flakes, allowing to cook for 1 minute.

Step 3:

Drain and rinse the soaked beans, then add them to the pot along with the rosemary, thyme, bay leaves, and 8 cups of filtered water to submerge the beans. Bring to a boil, then reduce heat to a gentle simmer. Partially cover the pot and cook for about 30 minutes.

Step 4:

Add the salt and stir the beans well. Partially cover the pot again and cook for an additional 1 to 1 1/2 hours. During this time, check the beans about every 30 minutes, stirring briefly and adding more water if the beans are no longer fully submerged.

Step 5:

Test a few beans to ensure they are tender and fully cooked. Squeeze the garlic out of its skin directly into the pot along with the juice from the lemon. Discard the garlic skins, lemon, onions, rosemary and thyme sprigs, and bay leaves.

Step 6:

For added umami flavor, transfer a ladleful of broth to a large mug and whisk in the miso paste until fully dissolved. Pour the mixture back into the pot of beans, stirring well. Taste the broth and adjust the salt to your preference.

Step 7:

To make the salsa, combine the avocado, scallions, parsley, jalapeño, lemon zest and juice, and a pinch of salt in a mixing bowl. Stir well to combine.

Step 8:

To serve, spoon the brothy beans into a serving dish and top with a few spoons of the avocado salsa. Finish with a few cracks of black pepper and enjoy with toasted bread!

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Expert Tips

Soak your beans for better digestion. Rinse and drain your dry beans, then soak in fresh filtered water for at least 8 hours before cooking. This will not only reduce the cooking time, but also improve digestion by breaking down some of the compounds in beans that can cause extra gas. After soaking, rinse well and drain again before cooking in fresh filtered water.

Boost digestion with epazote or kombu. Adding either epazote (a traditional Mexican herb) or a piece of kombu (a type of seaweed) while cooking your beans helps to tenderize them and break down some of the starches that can lead to gas. This may significantly reduce bloating and discomfort.

When to add salt. There’s a sweet spot for adding salt to beans. I like to add it halfway through cooking. At this point, the beans won’t become tough from the salt, and it will help season them more evenly, infusing flavor throughout.

Older dry beans take longer to cook. If your beans have been sitting in your pantry for months or years, they may be frier and tougher, requiring more cooking time. It’s best to use fresher beans whenever possible, but if you are cooking older ones, be prepared to adjust the cooking time accordingly.

Save time by skipping the charred veggies. If you want a quicker method, you can skip the charring step. Simply add the beans, onions, garlic, lemon, herbs, oil, and water directly to the pot, then cook until the beans are tender.

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Serving Suggestions

These beans can be served with the avocado salsa to enjoy as a hearty, filling meal. If you’d like to add a little more to this meal, feel free to add any of the following:

• Serve with some toasted crusty bread to make this more hearty
• Ladle the beans and broth over some cooked rice, quinoa or al dente pasta
• Stir in some greens like shredded kale, Swiss chard or baby bok choy for a boost of antioxidants

Frequently Asked Questions About Recipes

→ Can I use canned beans instead of dried beans?

Yes, you can substitute with canned beans for a quicker version. Use 3-4 cans of white beans, rinse and drain them, then add to the pot with the charred aromatics and simmer for 15-20 minutes to infuse flavors.

→ What other bean varieties work well in this dish?

Cannellini beans, butter beans, great northern beans, or chickpeas all work wonderfully. Each variety will have slightly different cooking times, so adjust accordingly and taste test for tenderness.

→ How long can I store the leftover beans?

The cooked beans will keep in the refrigerator for up to 5 days and can be frozen for up to 3 months. Store the avocado salsa separately and add fresh just before serving.

→ Why do you add salt halfway through cooking?

Adding salt too early can make bean skins tough, while adding it halfway through allows proper seasoning without compromising texture. This timing ensures the beans cook evenly and absorb flavor throughout.

→ Can I make this dish ahead for meal prep?

Absolutely! This dish is perfect for meal prep. Cook the beans in advance and store in the refrigerator. Make fresh avocado salsa when ready to serve, as avocado doesn't store well once cut.

→ What can I serve alongside these beans?

These beans are delicious over rice, quinoa, or pasta. You can also serve with toasted crusty bread or stir in leafy greens like kale or Swiss chard for added nutrition.