Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Dried navy beans |
1 tablespoon | Olive oil |
¾ cup | Diced onion |
¼ cup | Diced carrot |
¼ cup | Diced celery |
5 cups | Vegetable stock |
½ teaspoon | Thyme |
\N \N | Salt and pepper; as desired |
3 tablespoons | Lemon juice |
COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1½ hours. Add lemon juice and serve.
Michael Roberts, "Prodigy Guest Chefs Cookbook"