Charred Lemon Brothy Beans with Avocado Scallion Salsa Recipe

Introduction

Charred Lemon Brothy Beans with Avocado Scallion Salsa is a comforting and vibrant dish that blends smoky, tangy, and fresh flavors. This hearty bean stew is enhanced by the bright avocado salsa, making it a perfect meal for any season.

Ingredients

• 1 1/2 cups dry white beans (cannellini, great northern beans, or butter beans)
• 1 small onion, root removed and halved lengthwise
• 1 garlic bulb, halved crosswise
• 1 lemon, halved crosswise
• 1/2 tsp red pepper flakes (optional)
• 2 sprigs rosemary
• 10 sprigs thyme
• 2 bay leaves
• 2 tbsp avocado oil
• 2 tsp kosher salt plus more as needed
• 2 tbsp yellow miso paste
• 2 avocados, cubed
• 2 scallions, thinly sliced
• 1/4 cup fresh parsley leaves, minced
• 1 small jalapeño or serrano pepper, thinly sliced
• Zest and juice of a small lemon
• For serving: toasted sourdough bread, cracked black pepper

Instructions

1. Step 1: Spread the dry beans on a flat surface, removing any rocks or debris. Rinse the beans well and drain. Place them in a large pot, cover with fresh filtered water about 3 inches above the beans, cover, and soak overnight or for at least 8 hours until they double in size.
2. Step 2: Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium-low heat. Add the halved lemon and onions cut side down and cook undisturbed for 3 minutes. Add the garlic halves cut side down and cook undisturbed for another 3 minutes until slightly charred. Remove the lemon halves and set aside.
3. Step 3: Add the remaining tablespoon of oil and red pepper flakes to the pot and cook for 1 minute. Drain and rinse the soaked beans, then add them to the pot along with rosemary, thyme, bay leaves, and 8 cups of filtered water. Bring to a boil, reduce to a gentle simmer, partially cover, and cook for about 30 minutes.
4. Step 4: Add kosher salt and stir well. Partially cover and cook for an additional 1 to 1 1/2 hours, checking every 30 minutes to stir and add water as needed to keep the beans submerged.
5. Step 5: Test a few beans for tenderness. Squeeze the garlic out of its skins into the pot along with the reserved lemon juice. Discard garlic skins, lemon, onions, rosemary, thyme sprigs, and bay leaves.
6. Step 6: For extra umami, ladle some broth into a mug and whisk in the miso paste until dissolved. Return the mixture to the pot and stir. Adjust salt to taste.
7. Step 7: To make the avocado scallion salsa, combine avocado, scallions, parsley, jalapeño, lemon zest and juice, and a pinch of salt in a bowl. Stir well.
8. Step 8: Serve the brothy beans in a dish topped with avocado scallion salsa, a few cracks of black pepper, and toasted sourdough bread on the side.

Tips & Variations

• Use different fresh herbs like sage or oregano if you don’t have rosemary or thyme for a unique flavor twist.
• For a spicier salsa, add more jalapeño or include a dash of hot sauce.
• If you prefer a creamier texture, mash some of the beans before adding the salsa on top.
• Substitute avocado oil with olive oil if unavailable.

Storage

Store leftover beans and salsa separately in airtight containers in the refrigerator for up to 4 days. Reheat the beans gently on the stove over low heat, stirring occasionally. Add a splash of water or broth if needed to loosen the broth before serving. The avocado salsa is best served fresh but can be refrigerated for a day with minimal browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry beans?

While canned beans can be used for convenience, this recipe’s depth of flavor relies on slow cooking dry beans. If using canned, reduce cooking time and adjust liquids accordingly.

What can I substitute for yellow miso paste?

If yellow miso isn’t available, try white or red miso paste, or a splash of soy sauce for umami. Avoid omitting it entirely to maintain the dish’s savory richness.

Charred Lemon Brothy Beans with Avocado Scallion Salsa Recipe

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4.5 from 55 reviews

This recipe for Charred Lemon Brothy Beans with Avocado Scallion Salsa features tender white beans simmered in a fragrant broth infused with charred lemon, onion, garlic, and fresh herbs. Enhanced with a touch of miso for umami depth, the beans are served topped with a vibrant avocado scallion salsa bursting with fresh flavors, making it a comforting and nutritious meal perfect with toasted sourdough bread.

• Author: Lena
• Prep Time: 12 hours (including soaking time)
• Cook Time: 2 hours
• Total Time: 14 hours
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 1 1/2 cups dry white beans (cannellini, great northern beans, or butter beans)
• 1 small onion, root removed and halved lengthwise
• 1 garlic bulb, halved crosswise
• 1 lemon, halved crosswise
• 1/2 tsp red pepper flakes (optional)
• 2 sprigs rosemary
• 10 sprigs thyme
• 2 bay leaves
• 2 tbsp avocado oil
• 2 tsp kosher salt plus more as needed

Add-Ins

• 2 tbsp yellow miso paste

Avocado Scallion Salsa

• 2 avocados, cubed
• 2 scallions, thinly sliced
• 1/4 cup fresh parsley leaves, minced
• 1 small jalapeño or serrano pepper, thinly sliced
• Zest and juice of a small lemon
• Pinch of salt

For Serving

• Toasted sourdough bread
• Cracked black pepper

Instructions

1. Prepare the Beans: Spread the dry beans on a flat surface and remove any rocks or debris. Rinse them thoroughly and drain. Place the beans in a large pot and cover with fresh filtered water about 3 inches above the beans. Cover and soak overnight or for at least 8 hours until the beans have visibly doubled in size.
2. Char the Aromatics: Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium-low heat. Swirl to coat the bottom. Add the halved lemon and onion cut side down and cook undisturbed for 3 minutes. Then add the garlic halves cut side down and cook undisturbed for another 3 minutes until the bottoms of the onions, lemon, and garlic are slightly charred. Remove lemon halves and reserve.
3. Add Oil and Red Pepper: Add the remaining tablespoon of oil and red pepper flakes (if using) to the pot. Cook for 1 minute until fragrant.
4. Cook the Beans: Drain and rinse the soaked beans, then add them to the pot along with rosemary, thyme, bay leaves, and 8 cups of filtered water to cover the beans. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 30 minutes.
5. Simmer Until Tender: Add the salt and stir. Partially cover and cook an additional 1 to 1 1/2 hours, checking every 30 minutes to stir briefly and add water as needed to keep beans submerged. Test for tenderness.
6. Finish the Broth: Squeeze the garlic cloves out of their skins into the pot along with the juice of the charred lemon. Discard the lemon, onion, garlic skins, rosemary, thyme sprigs, and bay leaves.
7. Add Miso for Umami: Transfer a ladleful of the broth to a large mug and whisk in the yellow miso paste until dissolved. Stir the miso mixture back into the pot. Taste and adjust salt if needed.
8. Make the Avocado Scallion Salsa: In a mixing bowl, combine cubed avocado, sliced scallions, minced parsley, sliced jalapeño, lemon zest and juice, and a pinch of salt. Stir well to combine.
9. Serve: Spoon the brothy beans into a serving dish and top with several spoonfuls of the avocado salsa. Finish with cracked black pepper and serve alongside toasted sourdough bread.

Notes

• Soaking the beans overnight helps them cook more evenly and reduces cooking time.
• Charred lemon and onion add a subtle smoky depth to the broth.
• Yellow miso paste adds umami richness without overwhelming the fresh flavors.
• Adjust spiciness of the avocado salsa by varying the amount or type of chili used.
• Use good quality filtered water to keep flavors clean and bright.
• This recipe works well with several types of white beans, choose your favorite.
• Leftover beans keep well refrigerated for 3-4 days and reheat nicely.

Keywords: white beans, brothy beans, avocado salsa, lemon, miso, vegetarian soup, healthy beans, easy bean recipe