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Brothy Butter Beans with Not-Quite-Caramelized Onions

Brothy Beans Soup

The beans? Brothy. The onions? Not exactly caramelized. The secret? Maple syrup. While adding a spoonful of pure maple syrup sort-of expedites the caramelizing process, it certainly enhances the soup’s overall flavor. Easy to achieve, these brothy butter beans are a winter necessity.

Serves

2

Prep time

5 minutes

Cook time

45 minutes

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons maple syrup
  • 1 large yellow or sweet onion, sliced 1/4″ thick
  • Salt, to taste
  • 3 cloves garlic, minced
  • 1/2″ ginger, peeled and minced
  • 1/4 teaspoon chili flakes
  • 1 15oz can butter beans, drained
  • 2 cups chicken or vegetable stock
  • Squeeze of lemon juice
  • 2 soft boiled eggs, to serve
  • Parmesan, to serve
  • Pepper, to serve
  • Toast, to serve

For the Parsley Pepita Mix

  • 1/4 cup pepitas, toasted
  • 1 1/2 cups parsley (about a handful)
  • 1 clove garlic
  • 1/2 tablespoon maple syrup
  • About 1/2 teaspoon salt
  • Pepper, to taste
  • Lemon zest
  • 1/4 cup olive oil

INSTRUCTIONS

  1. Melt the butter in a large sauce pan over medium heat. Mix in the maple syrup.
  2. Add the onions and saute for 10 minutes, until they’re translucent and soft. Toss in salt, to taste, a generous pinch, and continue to cook the onions, stirring occasionally, until they’re amber, about 20 minutes.
  3. Add the garlic, ginger and chili flakes. Cook until aromatic, about 1 minute.
  4. Add the beans and broth. Simmer over medium-low heat for 12-15 minutes.
  5. While the beans simmer, bring a pot of water to a boil. Cook the eggs until they’re soft, about 6-7 minutes. Peel under running cold water and set aside.

To make the Parsley Pepita Mix

  1. In a blender, combine the pepitas, parsley, garlic, maple syrup, salt, a fresh crack of pepper, lemon zest and oil. Pulse until it comes together. It shouldn’t be smooth. There should be texture to it! Taste and adjust seasoning to your preferred taste.

To serve

  1. Ladle brothy bean into a bowl. Serve with a soft boiled egg, freshly grated parmesan, pepper, and dollops of the Parsley Pepita Mix.
  2. Serve with a side of toast. Scoop up what’s left of your bowl with the toast!

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