Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Dried white beans (medium-sized), such as navy or cannellini |
1 pounds | Onions; thinly sliced |
3 tablespoons | Fruity olive oil |
½ teaspoon | Sugar |
½ pounds | Carrots; sliced or diced |
6 \N | Celery stalks; tops & leaves chopped |
3 \N | Garlic cloves; sliced |
4 tablespoons | Finely chopped fresh savory |
1 \N | Bay leaf |
1 \N | Clove |
1 small | Hot fresh chili pepper OR- cayenne to taste |
\N \N | Salt |
Drain the beans, cover them with fresh water, and boil for 10 minutes.
Drain them and just cover again with hot water. Bring them back to a boil, cover, and simmer for about 1 to 1-½ hours, until tender.
While the beans are simmering, saute the onions in the olive oil until they turn red-brown, adding splashes of water to keep them from burning. Sprinkle the onions with sugar, and cook for a minute to carmelize, stirring occasionally. Add the carrots, celery, sliced garlic, savory, bay leaf, clove, and chili pepper or cayenne. Saute for 2-3 minutes.
When the beans are tender add the sauteed vegetables and 5 pints water and bring back to a boil. Simmer for 15 minutes, until the beans are very soft. Add salt to taste and serve with crusty bread or koulouria (sesame seed rings).
From: Recipes from a Greek Island - by Susie Jacobs Typed for you by Karen Mintzias