I N S T R U C T I O N S

sauté your onions, fresh lemon (cut side down), garlic and herbs without oil in your pot 

once the onions, garlic and lemons are lightly browned add the vegan butter and let it melt into your broth base 

deglaze with the white wine and let it simmer for 2 minutes 

add the water, nutritional yeast, preserved lemon, bay leaves and your beans into the pot and let it simmer until the beans are soft (approximately 3 hours) 

remove your two lemon halves after around one hour to stop the broth from getting bitter  

once your beans are soft remove the bay leaves and herb twigs 

Add salt and freshly ground black pepper to taste and a big drizzle of good extra virgin olive oil   

* Tipp: you can make an amazing pasta dish out of your frozen brothy beans by reheating your beans, adding a little more water and small pasta of choice (I like to use Ditali or Margheritine). Let everything cook together until your pasta is al dente - the slightly overcooked brothy beans and starch from the pasta will create a creamy, lemony and luscious sauce.