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Five-day Beans

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CATEGORY CUISINE TAG YIELD
Grains, Dairy California Dishes, Side 6 Servings

INGREDIENTS

1 1/3 c Great Northern beans or lima
Beans
1 Bay leaf
1 t Dried thyme
1/2 t Salt, plus salt to taste
2 T Butter
3/4 c Minced green onion
1/2 c Grated carrot
1/2 c Minced celery
2 T Minced fresh sage
Fresh ground pepper, to
Taste
1/2 c Whipping cream
1/4 c Seasoned bread crumbs

INSTRUCTIONS

On Day 1 cover beans with cold water and let stand 24 hours. On Day 2
drain beans. Place in a medium saucepan, add bay leaf, thyme, 1/2
teaspoon of the salt, and water to cover. Over high heat bring to a
boil, reduce heat to maintain a simmer, and cook until tender (about  1
hour). Drain beans, reserving 1 cup liquid. Transfer beans to a  bowl,
add reserved liquid, cover, and refrigerate. On Day 3 in a  large
skillet over moderate heat, melt butter. Add onion, carrot, and  celery
and saute 3 minutes. Add sage and cook 1 minute. Stir in beans  with
their liquid and simmer 5 minutes. Remove from heat, cool,  cover, and
refrigerate 2 days. On Day 5 preheat oven to 400 degrees  F. Butter an
11- by 13-inch baking dish. Season beans with salt and  pepper, then
transfer to baking dish. Drizzle cream over dish and dot  with bread
crumbs. Bake until hot and lightly browned (15 to 20  minutes). Serve
from the baking dish, if desired.  Recipe By     : The California
Culinary Academy  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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