| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Sf chronicl |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Cannellini beans; dried |
| 2 |
|
Celery ribs; finely chopped |
| 1 |
|
Yellow onion; finely chopped |
| 2 |
|
Garlic cloves; finely chopped |
| 1/2 |
ts |
Dried thyme |
| 2 |
qt |
Water |
|
|
Salt; to taste |
INSTRUCTIONS
Rinse the beans in a colander and pick out any stones, debris, or
funky-looking beans. Place the beans in a large bowl and add cold water to
cover by 2 inches. Let soak for 8-12 hours.
OR: quick-soak by placing the picked-over beans in a large saucepan and
cover by 1-2 inches of water. Bring to a boil, cover and remove from heat;
let stand for 1 hour.
OR: Use fresh cannellini beans, cooking with vegetables just until tender,
20-25 minutes.
Combine the beans, celery, onion, garlic, thyme and the 2 quarts water in a
larage pot. Bring to a boil, cover reduce heat and simmer until the beans
are tender but notmushy, about 1 hour. Drain well, season with salt.
Store in an airtight container in the refrigerator. Yields about 8 cups
cooked beans.
Recipe by: SF Chronicle; Sep. 24, 1997 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”