Big beans, big comfort. This cozy pot of gigante beans is slow-simmered with our pork bone broth for a rich, savory base and plenty of body. Add garlic, onion, and a kick of red pepper flakes, then let the beans do their thing until tender and creamy. A tumble of carrots and celery bring brightness, while a jammy egg on top makes it feel like a full meal. Rustic, nourishing, and endlessly soppable with good bread—this one's built for big bowls and bigger appetites.
Makes 4 servings
Ingredients
- 12 oz bag SIMPLi Regenerative Organic Certified Gigante Beans
- 24 oz Reclamation Korean-Style Pork Bone Broth
- 2 Tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 large onion, thinly sliced
- 2 bay leaves
- 1 tsp red pepper flakes
- 3 celery ribs, diced
- 3 carrots, peeled and diced
- Salt and pepper, to taste
- 2-4 eggs, boiled for 6.5 minutes and peeled
Method
- In a large bowl, cover the gigante beans with water and soak overnight.
- The next day, drain the beans. Heat a large pan over medium-high heat, add olive oil, and sauté garlic and onions until softened.
- Add the beans, bay leaves, red pepper flakes, bone broth, and just enough water to cover. Simmer for about 2 hours, or until beans are tender.
- Stir in diced celery and carrots, cooking another 15 minutes until vegetables are tender.
- Remove from heat. Season generously with salt and pepper. Serve hot in bowls, each topped with a half to a whole jammy egg.
Serving Notes
- Even better with crusty sourdough or toasted flatbread for dunking.
- Swap pork broth for beef if that's what you have on hand.
- Leftovers hold up beautifully—the beans only get creamier with time.