Small Tray Of Beans Recipe

Soak (quick or overnight)

If you have time, cover the dried beans with 3–4 cups cold water in a bowl and soak overnight (8+ hours). For a quick soak, place beans in a pot, cover with 4 cups water, bring to a boil 2 minutes, turn off heat and let sit 1 hour. Drain and rinse before cooking.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium saucepan or small shallow ovenproof tray over medium heat. Add the diced onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the braise

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the soaked and drained beans to the pan, then pour in 1 cup stock and additional 2–3 cups water (see note) so the beans are covered by about 1 inch of liquid (total liquid used will be roughly 3–4 cups depending on soak method). Add the bay leaf, 1/2 teaspoon dried thyme, 1/4 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.

Simmer gently

Bring mixture to a gentle simmer over medium-low heat. Cover partially with a lid and simmer gently until beans are tender but not falling apart, 45–75 minutes depending on bean age and soak method. Check every 15 minutes, stirring and adding up to 1/2 cup more hot water as needed to keep beans just covered.

Finish and adjust seasoning

When beans are tender and sauce has thickened to a creamy but saucy consistency, remove from heat. Stir in 1 teaspoon apple cider vinegar to brighten flavors, taste and adjust salt and pepper. Remove and discard the bay leaf.

Spoon the beans into a small tray or shallow serving dish. Sprinkle chopped fresh parsley and 2 tablespoons grated Parmesan or crumbled feta if using. Serve warm with crusty bread or toasted baguette slices for mopping up the sauce.