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Ingredients
- 1 pound dried butter beans (about 2 1/2 cups)
- 8 cloves garlic, peeled
- 4 sprigs fresh thyme
- 1/2 teaspoon whole black peppercorns
- 1 tablespoon vegetable oil
- 2 large onions, peeled and split in half
- 12 cups reduced-sodium chicken broth
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup finely shredded Parmesan cheese
- 1/4 cup chopped fresh flat-leaf Italian parsley
- 2 teaspoons finely shredded lemon peel
- 1/8 teaspoon crushed red pepper
- 1/2 cup Seasoned Bread Crumbs
Preparation
Step 1
1. In a large bowl add beans and enough water to cover by 3 inches. Soak at room temperature at least 8 hours or overnight. Drain.
2. In a 6 to 8-quart Dutch oven cover beans with fresh water; bring to boiling. Drain. Rinse beans once.
3. Wrap garlic, thyme, and peppercorns in cheesecloth. Tie with 100-percent-cotton kitchen string; set aside. In the Dutch oven heat the oil over medium heat. Cook onions, cut-side down, 5 minutes or until golden. Add chicken broth, cheesecloth packet, and the rinsed beans. Bring to boiling; reduce heat. Simmer until beans are fully tender but still hold shape, stirring occasionally, about 1 hour. Add broth as needed to cover beans. Drain, reserving 1 1/2 cups cooking liquid. Discard cheesecloth packet and onions. (The beans can be prepared to this point up to two days in advance.)
4. In a Dutch oven cook drained beans and 1/2 cup reserved cooking liquid over medium heat. Add butter, one cube at a time. Add 1/2 to 1 cup more cooking liquid until consistency. Cook and stir until butter is incorporated. Season with salt and pepper.
5. In a small bowl combine Parmesan, parsley, lemon peel, and crushed red pepper; sprinkle on beans. Top with Seasoned Bread Crumbs.