Brothy beans with gremolata and Greek yogurt
We developed this recipe to showcase the versatility of a bowl of brothy beans, and how toppings can add fresh, springy notes to something that might otherwise be thought of as a cozy winter meal. Herby gremolata (chopped, never blended) adds color, zippy flavor, and texture, and stirring in Greek yogurt brings a tangy brightness to the broth. Experiment with the gremolata– purists say it’s always parsley, lemon zest, and garlic, but you can easily play with the season’s bounty like green garlic, chives, and mint. You can also follow along with this video!
Which beans to use? Ayocote Blanco, Cannellini, Mayocoba, Alubia, or other variety with a mild flavor. Take 'em from dried to cooked with our guide!
The details
- Time: 15 minutes (plus bean cooking)
- Cookware: bean cooking vessel of choice
What you’ll need
- 1 lb beans (makes extra)
- Leek, sprigs of fresh herbs, garlic, olive oil, salt (for flavoring beans)
- 1 bunch flat-leaf parsley, leaves and tender stems only, finely minced
- 2 garlic cloves, finely minced
- Zest from 1 (unwaxed) lemon, finely minced
- Salt and freshly ground pepper
- Fall-fat Greek yogurt
- Extra virgin olive oil
Steps
Prepare the beans: Combine beans and flavorings in the cooking vessel of your choice. Cover with water and cook according to the bean cooking guide. Once tender, remove aromatics and set aside.
Make the gremolata: Combine parsley, garlic, and lemon zest in a bowl and season to taste with salt.
Serve and enjoy: Serve beans in bowls with the bean broth, topped with gremolata, Greek yogurt, olive oil, and more salt to taste.
Store extra beans in the refrigerator for up to 5 days and use in our other recipes.
