Good beans can be life-changing. Cooking them from scratch allows you to capture their rich cooking liquid and leaves you with creamy beans packed with flavor throughout. Starting them in just the right amount of broth and water yields an ideal ratio of allium-fortified liquor to tender legumes, making for a balanced stew that you’ll want to eat right out of the pot. A raw asparagus finisher might seem like an unorthodox move, but when tossed with lemon juice and spring onion tops, the bracing combo acts as a refreshing, crunchy counterpoint to the white beans.
