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  • Writer's pictureSusie Csorsz Brown

A favorite pot of beans

Updated: Nov 11, 2019

The best possible pot of beans starts from great beans, and then moves to brining. Then slowly cooking, adding in the veg at the end. Sounds like a lot of work? It's not, mostly because it's 95% hands-off, and just a pot of lovely smells on the back of the stove. These are an amazing Meatless Monday meal, plus, they are an amazing addition to dishes later in the week: salads, grain bowls, as a side, mashed into a dip... want me to go on?

My favorite beans come from Rancho Gordo, as did the inspiration for this recipe. You can get good dried beans elsewhere, too, but these are just so good.

An amazing pot of beans

Not a one-pot meal, but cooking the two parts separately gives this dish lovely color and distinct flavors.


1 pound beans, your favorite kind

2 T salt

dried herbs and flavorings (suggestions might include bay leaf, cumin seeds, chili flakes, a dash or two of aleppo flakes, a couple green cardamom pods, rosemary spring, etc)

Salt and pepper, to taste

2 T olive oil

1 onion, chopped

2 large carrots, quartered lengthwise, and then chopped into 1/4 inch pieces

1 garlic clove, minced or crushed

Salt and pepper, to taste


1. The night before you are planning to make your beans, put the dried beans in a large bowl, cover plus add up to 3 inches more with water. Add the salt, and swish everything around until the salt dissolves. Cover, and set aside on your counter overnight.

2. When you're ready to cook, drain the beans. Add the beans to a large pot, plus water to cover plus 2 inches of water. Add whatever seasonings you like. Bring the pot to boil, reduce heat and let simmer until al dente (check your package, but often up to an hour). Add salt to taste, and pepper. Continue to simmer until soft but not falling apart.

3. While the beans are cooking, it's time for the veggies. Heat oil in a large saucepan on medium heat. Add chopped onion, until glassy looking. Add carrots and garlic and 1/2 tsp salt. Stir to coat, and then cook until all are soft and reduced, and getting lovely color. This will take 20 to 30 minutes; be patient because if you turn up the heat too high, it will burn and you'll have to start all over again. Taste again for flavor and add salt and pepper to taste.

4. When the beans are finished, gently add the onion mix to the beans, and cook for 5 minutes, then transfer to a dish and serve.


We had our pot o'beans with our favorite focaccia.

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