These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers. The shorter ingredient list is offset by a couple of slightly fussy steps, but that—along with really good dried beans—is what keeps this dish from being basic, boring beans. Serve them as is, or make them a meal by topping them with a poached egg and some greens—or a scoop of Charred Asparagus End Pesto.
— Lindsay-Jean Hard
Excerpted from Cooking with Scraps by Lindsay-Jean Hard. Published by Workman Publishing. © 2018 Lindsay-Jean Hard. Photo by Penny De Los Santos.