Beans in Parmesan Broth
As Tamar Adler says, "Parmesan rinds are definitively old." The rind is nothing but aged cheese and so when slowly stewed in water softens and lends a salty richness to any sort of broth, perfect for sopping up with thick slices of sourdough toast.
Ingredients
1 lb dried beans, soaked overnight
as many parmesan or pecorino rinds as you have
1 onion, sliced thinly
2 carrots, diced
2 stalks celery, sliced thinly
4 cloves garlic, minced
5 sprigs thyme (optional)
olive oil
sourdough toast
Method
- In a large soup pot, heat a glug of olive oil over medium heat and sweat the onions, carrot, and celery with a big pinch of salt until soft
- Add the beans, cheese rinds, and herbs and 2 quarts of water and bring to a boil, reduce heat to a simmer and let cook until the beans are very tender and the cheese has started to render into the water
- When the beans are done cooking add the thyme and garlic and let the beans rest overnight
- Rewarm and serve with a big glug of olive oil over the top and served with a big piece of toast and green salad
