Soak the beans (recommended). Place the dried beans in a large bowl and cover with plenty of water. Soak overnight, or for at least 8 hours. Drain and rinse before cooking. Shortcut option: You can skip soaking, but the beans will take longer to cook and may require more broth.

Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly translucent. Add the garlic and cook for 30–60 seconds, just until fragrant.

Build the broth. Add the drained beans to the pot along with 6 cups of the broth. Stir in the herb bundle, bay leaf, red pepper flakes, paprika, salt, and a few cracks of black pepper.

Simmer until tender. Bring the pot to a gentle boil, then reduce to a low simmer. Cover partially and cook for 60–90 minutes, stirring occasionally, until the beans are tender and creamy. Add more broth as needed to keep the beans submerged and brothy (up to 10 cups total).

Finish and adjust. Once the beans are fully tender, remove and discard the herb bundle and bay leaf. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Stir in lemon juice if using.

Serve. Serve warm with crusty bread, a drizzle of olive oil, or spooned over grains. The broth will continue to thicken slightly as it sits.

Cook time may vary depending on the age and type of beans used.

Herbs – I have fresh herbs in my garden but I know that buying them at the store can be pricey. If you’re watching costs, I suggest either using dried herbs OR just buying 1 of the fresh herbs instead of all 3.

Broth – I used Better Than Bouillon Veggie Broth base but really any broth/ stock that you have will work well.

Storage Instructions – Store leftovers in an airtight container in the fridge for up to 5 days

The broth will thicken as it chills — add a splash of broth or water when reheating