Comments on: Brothy Beans Recipe (with variation suggestions)

By: lynn

lynn — Mon, 09 Jan 2023 21:46:40 +0000

In reply to Kathleen Pope. I am so glad you enjoyed it!

By: Kathleen Pope

Kathleen Pope — Sat, 07 Jan 2023 00:07:08 +0000

This was the perfect soup to make for our cold snap this week! The flavors are amazing! The older I get the more I love brothy soups and I agree with the comments on the garlic and herbs! I did use chicken broth but mainly for the extra protein.

By: lynn

lynn — Tue, 08 Nov 2022 22:38:41 +0000

In reply to Rita Katz. Hi Rita, Have you tried Nutritional Yeast to add a cheesy flavor? It's not the exact same taste as cheese, but it gets pretty close.

By: Rita Katz

Rita Katz — Mon, 07 Nov 2022 14:49:15 +0000

In reply to lynn. Hi. I’m extremely dairy allergic. What could best replace the Parmesan rind?

By: lynn

lynn — Tue, 11 Oct 2022 12:15:08 +0000

In reply to Lucy. Good Morning Lucy, I get it! I think you could cook these in the pressure cooker! Cook on HIGH pressure for 15-20 minutes, then do a slow release for at least 15 minutes. You may need to add a few minutes more if they aren't as soft as you like.

By: Lucy

Lucy — Sun, 09 Oct 2022 18:14:18 +0000

I hope this isn’t sacrilege but what about pressure cooking, with the escalating Filipe costs in UK I’m limiting the oven

By: lynn

lynn — Sun, 21 Aug 2022 12:51:56 +0000

In reply to Claudia Carlin.

Guess what, we had brothy beans last night too! I also roasted some tomatoes from our garden with garlic and topped the bowls of beans with them. Oh my heavens…so good.

I am so glad you like them as much as we do! I know everyone’s tastebuds are different, so I never know. But this simple recipe seems to be enjoyed by all.

Thanks so much for writing in!

Hugs,
Lynn

By: Claudia Carlin

Claudia Carlin — Wed, 17 Aug 2022 00:30:04 +0000

HI,
Made this recipe, started yesterday with the bean soaking and then today did the recipe.
WOW, this is so good, used homegrown Bay leaves, Rosemary, and thyme. Plus a chopped vidalia onion.
Sigh, I have gout, a horrible disease, and this recipe is a blessing. I can have beans, for this recipe, I used Great Northern beans so the bake time was shorter, 1 hr, and because this is what I could find at a reasonable price. Oh, the broth is delicious. Just like you, I love broth.

By: Heather

Heather — Thu, 14 Oct 2021 22:17:14 +0000

This was great! I used water and threw a couple of chicken stock cubes I had in. I also had a ham hock in the freezer (very strange for me). I saw the note about how good the garlic is so I threw in 10 cloves. This was just so good. The aroma in the kitchen was terrific as it cooked and then the finished product was just delicious. I ate 3 bowls for dinner! I ordered good quality dried beans from Bob’s Red Mill and cut the rind off my Parmesan. I will definitely be making this again.

By: lynn

lynn — Tue, 21 Sep 2021 18:17:47 +0000

In reply to dulke.

Isn’t that funny? I thought that stock would give it a heartier flavor, but that’s not necessarily the case. Sounds like we use the same recipe…and more garlic is always better…how many cloves to you use?