Beans and Broth

This recipe is inspired from our friends Nic and Sara Theisen of Loma Farm. They are incredible farmers and cooks who make beans that will turn your head but you can't skip the olive oil!

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1 cup dried heirloom beans, soaked overnight
6 cups water
2 cloves garlic, smashed
5 thyme sprigs
3/4 tsp salt
1/2 cup of olive oil
4 slices sourdough, toasted


  1. Rinse the soaking water off the beans
  2. Combine the beans, water, garlic, and thyme and bring to a boil
  3. Reduce to a simmer and cook until the beans are tender, about 30-60 minutes
  4. Add the salt and let rest at least 20 minutes but ideally overnight
  5. To serve, warm the beans with the olive oil and taste adjusting the seasoning as desired
  6. Dish between bowls an serve with the sourdough toast