Jammy Tomato Brothy Beans with Umami Chile Sea Salt
Jammy Tomato Brothy Beans with Umami Chile Sea Salt
Jammy Tomato Brothy Beans with Umami Chile Sea Salt
Micah Siva
4
Brothy bean season is back! In case you’re new, brothy beans are a comforting dish that start with the humble bean, cooked in a flavorful broth until tender. There’s no better way to build flavor than to seek out umami-rich ingredients, which is why I always turn to my favorite Umami Sea Salt… with a spicy kick from Scotch Bonnet Peppers! Umami Chile Sea Salt adds a little heat and a lot of richness to this dish.
Ingredients
- 12 oz cherry tomatoes
- 4 tablespoons olive oil, divided
- 2 teaspoons Oaktown Spice Shop Umami Chile Sea Salt, divided
- 1 cup dry white navy beans, soaked overnight
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 to 8 cups vegetable broth
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Flat-leaf parsley, to serve
- Parmesan cheese, to serve, optional
Directions
- Preheat the oven to 400F.
- Place the cherry tomatoes on a small baking tray. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon Oaktown Spice Shop Umami Chile Sea Salt. Bake for 25 to 30 minutes until blistered.
- Drain the beans in a colander, don’t rinse them. Set aside.
- In a medium pot, heat the 2 tablespoons oil over medium-high heat until it shimmers. Add the onions and cook for 4 to 6 minutes until they begin to soften slightly.
- Add the garlic and tomato paste, cooking for 2 to 3 minutes until the tomato paste darkens slightly.
Add the beans, vegetable broth and 1 tsp Umami Chile Sea Salt. Bring to a boil and reduce the heat to medium-low heat and simmer for 45 to 75 minutes, uncovered, until the beans are tender. If the beans need more liquid add a splash of water or additional broth, as needed. Note: cooking time can vary significantly depending on the brand and age of beans; keep an eye on them.
- When the beans are tender, add half of the roasted tomatoes to the pot with the rice vinegar and sugar. Stir to combine, and season to taste.
- Divide the beans into four bowls and top with the remaining tomatoes and parsley and parmesan cheese to serve.
