Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | White beans; dried |
| ½ cup | Olive or vegetable oil |
| 2 mediums | Onions; peeled and chopped |
| 2 \N | Garlic cloves; crushed |
| 1 large | Carrot; scraped and minced |
| 2 \N | Tomatoes; peeled and chopped |
| ½ teaspoon | Thyme; crumbled dried |
| \N \N | Salt and pepper; to taste |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Soak beans overnight or for several hours in 8 cups of water. Put on stove in the same water; bring to a boil. Lower heat; cook slowly, covered. Meanwhile, heat oil in a skillet. Add onions; saute until limp. stir in garlic, carrot and tomatoes. Saute 5 mins; stir into beans. Add thyme and season with salt and pepper. Continue to cook until beans and carrot are tender, about 1½ hours. Serves 6 to 8.
NOTES : This is one of the best of the flavorful Yugoslav bean soups.
The
vegetables and seasonings give zest to the bland beans.
from my kitchen to------------------------------->yours..... Dan Klepach