| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
4 |
servings |
INGREDIENTS
| 115 |
g |
Dried cannellini beans |
| 1 |
lg |
Carrot; chopped |
| 1 |
sm |
Leek; chopped |
| 1 |
sm |
Onion; chopped |
| 2 |
lg |
Sprigs fresh flatleaf parsley; stalks separated |
| 55 |
g |
Green garlic; cut into 5cm pieces |
| 60 |
g |
Cooked chestnuts; roughly chopped |
| 2 |
tb |
White wine vinegar |
|
|
Seasoning |
INSTRUCTIONS
Prep 15 mins, Cooking 1 hour and 45 mins
1 Put the beans into a pan, cover with water and bring to the boil.
Boil rapidly for 10 minutes, cover and simmer for 11.2 hours until
tender.
2 Meanwhile, put the carrot, leek, onion and parsley stalks into a
large pan. Cover with 700ml water, bring to the boil and simmer for
30 minutes.
Strain, returning the liquid to the pan. Discard the vegetables. Stir
in the garlic and simmer for 5 minutes.
3 Drain the beans, reserving 150ml of the liquid. Add the beans and
the liquid to the broth. Stir in the chestnuts, parsley leaves and
vinegar.
Season and serve.
Taken from BBC Vegetarian magazine
Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on
Apr 23, 1999, converted by MM_Buster v2.0l.
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