| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Tuscan |
Peas & bean, Michael’s p, Side dishes |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried Great Northern, navy, pea or other white beans |
| 2 |
qt |
Chicken stock |
| 1 |
ts |
Salt |
| 1/3 |
c |
Olive oil |
| 2 |
tb |
Chopped garlic |
| 1/4 |
c |
Chopped fresh flatleaf parsley |
| 2 |
tb |
Chopped fresh thyme |
| 1/2 |
ts |
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
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