Brothy Beans with Sweet Mix Microgreens

These brothy beans will quickly become a go-to in your home for quick lunches, comforting dinners, and they even make a pretty great breakfast, especially if you add a soft-boiled egg. The broth gets so well flavored thanks to a low and slow cook with shallots, garlic, lemon, and oregano. Cook on your stovetop or in an Instant Pot depending on your preference!


1/4 cup olive oil

2 shallots, peeled and quartered

5 garlic cloves

1 lemon, quartered

3 sprigs fresh oregano

½ tsp crushed red pepper

1 pound dried white beans (about 2 cups)

4 cups chicken or vegetable stock

2 tsp kosher salt

2 cups Forward Greens Sweet Mix Microgreens


  1. In a large, heavy bottomed pot such as a Dutch oven OR in an Instant Pot on the saute setting, heat the olive oil over medium heat. Add the shallots, garlic and lemon. Cook until they’ve begun to caramelize and are nicely browned, about 5-10 minutes.
  2. Add the oregano, crushed red pepper, dried beans, stock, and salt. If using an Instant Pot, add the lid and make sure the valve is closed. Cook on high pressure for 35 minutes and let the valve release naturally when the cook is done. If cooking on the stove, turn the heat down to a simmer and cook uncovered until the beans are done, using the time on your package of beans as a guide (typically 1-2 hours). Cook until they’ve reached your desired consistency, whether that’s almost al-dente or creamy.
  3. Remove from heat and stir in the Sweet Mix Microgreens.
  4. Spoon into bowls or over thick, toasted bread and serve.