INGREDIENTS

INSTRUCTIONS

[1]  Rinse the beans and soak in tepid water overnight.  Rinse and drain
in several changes of cold water.
[2]  Place beans in a large, heavy pot.  Add the 8 cups of water and the
bay leaves.  Bring to a boil, reduce heat to medium and simmer until the
beans are tender but not mushy, 40 to 45 minutes, skimming any foam that
rises to the surface.  Drain beans (discarding bay leaves) and set aside.
[3]  Place the olive oil in another heavy pot and cook the garlic over
medium-low heat until lightly browned.  Add the sage or thyme, drained
beans, tomatoes and broth;  cook over medium heat for 5 minutes.  Season
with salt and pepper to taste and garnish with chopped parsley.
Serve with toasted peasant bread, or on top of penne pasta.
Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol.
Chef Riad Aamar, Doc's Restaurant, New Preston, CT
NOTES : Although a little flat and bitter for our tastes, try this again
with these adjustments:  6 1/2 cup of water and 1 1/2 cup
vegetable broth;
crushed  garlic; both sage and thyme, a little creamy peanut
butter (1 tbs);
cilantro.  Add a little chipotle dice (canned?) for needed
"smokey" flavor.
(End of message from Pat Hanneman)

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