| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Tuscan | Peas & bean | 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 flatleaf |
| parsley | ||
| 2 | T | Chopped fresh thyme |
| 1/2 | t | Dried red pepper flakes |
| 1/4 | c | Fresh lemon juice |
| Salt and 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 a dd freshly ground pepper to taste. Serve warm or chilled. From Michael's Place Show # 1A23 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 214
Total Fat: 24g
Cholesterol: 14.4mg
Sodium: 1343.2mg
Potassium: 563.5mg
Carbohydrates: 21.3g
Fiber: 1g
Sugar: 8.1g
Protein: 12.7g