The night before, soak your beans in a large pot of cold water, about 3 inches above the beans.

In the morning, drain your beans and cover them with fresh water about 2-3 inches above the beans.

Add kosher salt as if you’re salting pasta water, with a few generous pinches of salt.

Bring the beans to a simmer over medium high heat and skim off any foam at the top.

Lower the heat to low, and add the herbs, garlic, coriander seeds, olive oil and another few pinches of salt.

If you want to char the lemon, put a heavy bottomed skillet over high heat, and when hot add the lemon halves, cut side down.

When they have a nice golden brown char on them, take them off the heat and add them to the pot of beans.

Make sure the beans never go above a few bubbles rising to the top simmer, so a very low simmer.

It may take an hour or so, but it’s so worth it.

Taste the liquid and add more salt along the way.

Continue to taste the beans and when they’re creamy and cooked through, they’re done!

Add a splash of sherry vinegar and a few more sprigs of the fresh herbs you added.

Save the liquid to eat with the beans or you can use it to braise other things or add it to sauces.

For fried egg topping: place a medium no stick skillet over medium high heat and add 3tbl of olive oil.

When shimmering, carefully add two eggs one at a time, use a spatula to gently nudge the sides so they don’t stick.

When the edges start to turn golden use a spoon to spoon the hot oil over any raw egg white you see.

When the egg white is cooked through, remove them to a plate with a paper towel to absorb extra oil.

Top with salt and pepper. Serve a top of beans and broth.

For Garlic and Shallot Chile Oil topping: Heat the ¼ cup of olive oil over medium-high heat until shimmery.

Add the shallots and garlic and swirl the pan frequently until they are just starting to brown.

Add the red pepper flakes and continue to fry for a few more seconds.

If using the oil to fry an egg, remove the shallots and garlic with a slotted spoon and place in a small bowl to the side.

Fry one or two eggs at a time in the hot oil, using the oil to baste the raw egg whites.

Use a spatula to carefully loosen and remove the eggs to top your bowl of beans, then top with fried shallots and garlic.

You can also tear some fresh herbs on top.