Brothy Beans

Soak your dry beans overnight! Slice carrots and leeks, and quarter your shallot. I like to cut my onion into 8 pieces - no need to dice. If using meat, start by adding olive oil to your dutch oven and cooking sausage until about 70% done. Transfer to a plate. In the same dutch oven, add red pepper flakes, salt and pepper and stir. Then, add onion and shallot and cook down for about 5 minutes. Then, add garlic, leeks and carrots. Cook down for another 5 minutes. Add 1/2 lemon, flesh side down. Then, add your beans back in + 1 cup of bone broth. Fill the rest of the pot with water (enough to cover the beans fully). I like to do 1:4 of bone broth to water because there’s already SO much flavor in this, you don’t need a ton of broth. Add your meat back in (if using), plus the Parm rind and thyme. Mix and bring to a boil. Then, reduce to a simmer and cover. Let cook for 1.5-2 hours. You will know if your brothy beans are ready by testing 3 beans - they should be soft, but not so soft that they’re falling apart. Remove the thyme/rosemary bundle from the soup and serve with toast and grated Parm on top!