7 tablespoons olive oil, divided, plus more for finish
1 large onion, unpeeled, quartered lengthwise
1 head garlic, halved crosswise
1 lemon, halved crosswise
5 sprigs fresh thyme
2 sprigs fresh sage
2 bay leaves
3 dried red chiles
1½ cups dried beans (see notes*)
sea salt, to taste
4 slices crusty bread
1 pound dandelion greens
freshly ground black pepper, to taste
soft-boiled eggs, shaved Pecorino Romano cheese, fresh mint and dried chili flakes (for serving, optional)
Instructions
Heat 4 tablespoons olive oil in a large pot over medium heat. Arrange onion, garlic and lemon, cut side down, in the pot. Cook, without stirring, until they start to brown on the bottom, 3-5 minutes.
Add next five ingredients (thyme through beans) and 6 cups water. Season with salt and bring to a boil over high heat. Reduce heat to low and simmer until the beans are tender, 1-2 hours. Add more water, if necessary, to keep beans submerged.
Heat 2 tablespoons olive oil in a fry pan over medium-high heat. Add bread to pan and cook for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate and set aside.
In the same fry pan, heat remaining 1 tablespoon olive oil over medium heat. Add dandelion greens, season with salt and pepper, and cook until just barely wilted, about 1 minute. Transfer about half of beans and liquid from pot to pan and stir to combine. (See notes**) Cook until heated through, 1-2 minutes. Season with additional salt and pepper to taste.
Spoon brothy beans and greens onto prepared bread. Drizzle with olive oil and top with soft-boiled eggs, Pecorino Romano cheese, mint and chili flakes, if using.
Notes
*I used Jacob's Cattle beans. **You will have extra brothy beans after assembling the dish; store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/brothy-beans-and-greens-on-toast/