Herby Pot O' Beans W/Lime-Pickled Onions Recipe

Name: Herby Pot O' Beans W/Lime-Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 celery stalks, chopped; 1 medium onion, chopped; 2 carrots, chopped; 4 tablespoons olive oil; 2 bay leaves; 1 small bunch of thyme, tied with kitchen twine; 1 jalapeno or other hot pepper, thinly sliced (seeds removed); 12 ounces dried heirloom beans (that have soaked overnight in a large bowl of water); 1 cup white wine; 6 cups broth (I use vegetable); 3 garlic cloves, finely chopped; 1/2 red onion, sliced into thin ringlets (for the lime-pickled onions); 1 heavy sprinkle of kosher salt (for the lime-pickled onions); 1 juiced lime (for the lime-pickled onions); salt; pepper

Servings: persons

2 celery stalks, chopped
1 medium onion, chopped
2 carrots, chopped
4 tablespoons olive oil
2 bay leaves
1 small bunch of thyme, tied with kitchen twine
1 jalapeno or other hot pepper, thinly sliced (seeds removed)
12 ounces dried heirloom beans (that have soaked overnight in a large bowl of water)
1 cup white wine
6 cups broth (I use vegetable)
3 garlic cloves, finely chopped
1/2 red onion, sliced into thin ringlets (for the lime-pickled onions)
1 heavy sprinkle of kosher salt (for the lime-pickled onions)
1 juiced lime (for the lime-pickled onions)
salt
pepper

1
Saute the vegetables and the garlic in the olive oil until soft, and the onion is slightly translucent, about 15 minutes.
2
Toss in the herbs and hot pepper, along with the beans. Saute for about 5 minutes just so the beans get a nice sheen.
3
Add the white wine and simmer for 5-10 minutes until the wine boils.
4
Add in the broth. If the beans aren't covered, add in water to cover completely. Return the pot to a boil with the lid off. Once the liquid boils, turn the heat down to simmer, put the lid on and let cook for 60-90 minutes until desired tenderness is reached.
5
I prefer less mushy beans; I like it when they still hold their shape a bit. But if you want them to be all silky and soft, cook them a bit longer.
6
Season with salt and pepper, and remove the thyme bunch before serving.
7
For the Lime-Pickled Onions: Place the onion ringlets in a bowl with a heavy sprinkle of kosher salt. Let sit for 15 minutes. Drain any excess water out of the bowl and squeeze the lime juice over the onions. Massage together and let sit while you make the beans. Sprinkle a few ringlets over your personal pot o' beans just before serving with a heaping stack of corn tortillas.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 celery stalks, chopped, 1 medium onion, chopped, 2 carrots, chopped, 4 tablespoons olive oil, and more.

Yes, Herby Pot O' Beans W/Lime-Pickled Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herby Pot O' Beans W/Lime-Pickled Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions