Tuscan White Beans With Olive Oil

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Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Tuscan	Mike03	4	Servings

INGREDIENTS

1	lb	Dried Great Northern, navy
		pea or other
		White beans
2	qt	Chicken stock
1	t	Salt
1/3	c	Olive oil
2	T	Chopped garlic
1/4	c	Chopped fresh flat-leaf
		parsley
2	T	Chopped fresh thyme
1/2	t	Dried red pepper flakes
1/4	c	Fresh lemon juice
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

Sort the beans to make sure they are free of stones or other debris.
Rinse, then cover with cold water, refrigerate, and soak overnight.
The next day, drain the beans, place them in a large pot, and cover
with the stock. Bring to a boil, then lower the heat and simmer the
beans for 1 1/2 to 2 hours, or until they are tender. Add 1 teaspoon
of salt in the final 15 minutes of cooking. The addition of salt
earlier in the cooking process will result in tough beans. Remove the
beans with a slotted spoon and transfer to a large mixing bowl. Add
all the remaining seasoning and other ingredients to the warm beans  in
the bowl and toss together. Adjust the salt and add freshly ground
pepper to taste. Serve warm or chilled. This recipe yields 4 to 6
servings.  Recipe Source: MICHAELS PLACE with Michael Lomonaco From the
TV FOOD  NETWORK - (Show # ML-1A23 broadcast 03-22-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  03-22-1997  Recipe
by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 853 Calories From Fat: 227 Total Fat: 25.4g Cholesterol: 14.4mg Sodium: 1441.5mg Potassium: 3089.3mg Carbohydrates: 112.1g Fiber: 24.7g Sugar: 11.6g Protein: 47.9g