Ingredients
Beans and Broth
- 1 pound dry white beans (cannellini beans, navy beans, or butter beans)
- 3-4 tbsp olive oil
- 1 large yellow onion (1 half for cooking whole, 1 half diced)
- 2 small heads of garlic
- 1 ancho chili
- 2 ears of corn, shucked (kernels separated from cobs)
- 12 stems of fresh thyme
- 1 large bay leaf
- Kosher salt
- Black pepper
- 9 cups water
Sautéed Corn Topping
- 1 tbsp olive oil (additional, separate pan)
- Diced onion (from one half)
- Corn kernels (from 2 ears)
- 1/2 tsp red pepper flakes (optional)
- Pinch of black pepper
- 1/4 cup fresh cilantro leaves
To Serve
- Lemon wedges
- Toasted bread (optional)
Instructions
- Prepare the beans: Spread the dry beans on a flat surface, removing any stones or debris. Rinse thoroughly and drain. Place beans in a large bowl and cover with fresh filtered water about 3 inches above them. Cover and soak for at least 2 hours or overnight for best results.
- Prepare the vegetables: Leave the root and skin intact on the onion and cut it in half lengthwise. Set one half aside whole, and dice the other half, placing the diced portion in a bowl for later use. Cut the garlic heads crosswise to expose the cloves. Trim off and discard the stem of the ancho chili using kitchen shears. Trim the corn kernels from the cobs, transferring the kernels to a bowl and setting the cobs aside for cooking.
- Caramelize aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Place the garlic bulbs and the whole onion half cut side down in the pot. Let cook undisturbed for 3-4 minutes, or until the bottoms begin to caramelize. Add the ancho chili and sear it briefly on all sides, about a few seconds per side, to release its flavor.
- Simmer the beans: Drain the soaked beans and add them to the pot along with the corn cobs, 9 cups of water, thyme sprigs, bay leaf, 2 teaspoons kosher salt, and 1 tablespoon of olive oil. Bring to a boil, then reduce to a gentle simmer. Partially cover the pot with a lid and cook for 1 to 2 hours. Check every 30 minutes, stirring briefly and adding more water if necessary to keep beans submerged. Test beans for doneness by pressing three from various parts; they should be fully tender.
- Sauté the corn topping: Meanwhile, heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat. Add the diced onion with a generous pinch of salt and sauté until golden, about 5 minutes. Add the corn kernels and toss to combine. Spread the mixture evenly to cover the pan bottom and cook undisturbed for 3 minutes until the edges of the corn start to brown. Stir occasionally for an additional 3 minutes. Season with red pepper flakes and black pepper, then remove from heat. Allow to cool slightly and stir in fresh cilantro. Set aside.
- Finish the beans and serve: Discard the ancho chili, garlic bulbs, whole onion, thyme sprigs, and bay leaf from the pot. Taste the broth and adjust salt if needed. To serve, spoon the beans and broth into bowls, topping each serving with a portion of the sautéed corn mixture. Garnish with extra cilantro, a squeeze of fresh lemon juice, and freshly cracked black pepper. Serve alongside toasted bread if desired.
Notes
- Soaking the beans overnight will reduce cooking time and improve texture.
- Use filtered water for soaking and cooking for the best flavor.
- If you prefer a less spicy dish, omit the ancho chili or red pepper flakes.
- The corn cobs add subtle sweetness and depth to the broth—do not discard until cooking is finished.
- Adjust salt gradually, especially if you soak the beans with salt, as beans absorb it during cooking.
- This dish reheats well and flavors deepen after a day.
- Prep Time: 2 hours 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
