Bobbie's Beans, Greens, Grains, and Broth

20 minutes prep 8 hours in a slow cooker 20 minutes + overnight slow cook
Makes 4-6 servings

There is nothing so comforting as a big bowl of brothy beans:

the ingredients are inexpensive, filling, and endlessly versatile. This riff from Bobbie’s Boat Sauce founder Robin Rosenberg fortifies things with the addition of greens and grains (spiritual cousins to the humble dried bean) plus a fistful of aromatics and a jammy egg for an any-time-of-day dish sure to satisfy sailors and landlubbers alike.

What You'll Need


For the shopping list

  • 8oz Parmesan rinds
  • 1 medium onion or 1 large leek, diced
  • 1 cup celery, diced (about 2 rib)
  • 3 cloves of garlic, minced
  • 1 fennel bulb, diced
  • Spring of fresh rosemary, thyme, and or bay leaf, in bouquet garni
  • 1 bunch of escarole, kale, or any hearty green, coarsely chopped
  • 1 lemon, to serve

From our shop

1 pound, soaked overnight of  Cranberry Beans
$7.00– Quincy - Washington
1 cup, rinsed of  Migration Barley
$9.00– Gaston - Oregon
Sub farro or wheat berries
Out of stock

2 Tablespoons of  Novo Frantoio
$27.00– Tuscany - Italy
2 tablespoons of  Boat Sauce - Classic
$9.00– Portland - Oregon
6 cups of  Chicken Broth
$9.00– Artes - Spain
Sub water
To taste  Italian Fine Sea Salt
$7.00– Trapani - Sicily
To taste, ground  Aranya Peppercorns
$12.00– Oakland - California


From the kitchen

  • slow cooker
  • sauce pot
  • chef's Knife
  • cutting Board
  • measuring cups
  • measuring spoons

What you'll have to do

Step 1 — Drain your beans and place in slow cooker along with parmesan rinds and wheat berries.

Step 2 — In a pot on the stove, heat olive oil, soften onions then add celery, garlic, fennel and whatever other vegetables you're working with. Hold off on the greens.

Step 3 — After about 5 minutes, add 2 tablespoons of Boat Sauce and stir actively for a couple of minutes, allowing the flavors to deepen.

Step 4 — When vegetables have sealed in adequate flavor, add to the slow cooker along with the greens and 6 cups of stock. This may look like it barely will hold but the greens will cook down.

Step 5 — Sprinkle with ample salt and set the slow cooker to cook on LOW for 8 hours, or longer if the beans and berries need it. When done, squeeze lemon into the soup and taste for seasoning. Remove bouquet garni and rinds (or leave them in, but don't serve them, lol).

Step 6 — Add salt and pepper to taste, and for best results make the day before you plan to serve it. Serve with a drizzle of nice olive oil, a jammy egg, and some extra squeezes of Bobbie's Boat Sauce.

Recipe and images courtesy of Bobbie's Boat Sauce

More recipes

Bobbie's Peach Salsa

Bobbie's Peach Salsa

Fresh peaches and zingy Boat Sauce combine for an easy summer salsa recipe.

Check this recipe

Bobbie’s Michelada

Bobbie’s Michelada

An extra blast of umami from Bobbie’s Boat Sauce makes this michelada the perfect antidote to hot days.

Check this recipe