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

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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

Ingredients

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

Out of stock

To taste, ground Aranya Peppercorns
$12.00– Oakland - California

Equipment

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.