Yield: 1 Servings
|1 pounds||Cannellini beans; dried|
|2||Celery ribs; finely chopped|
|1||Yellow onion; finely chopped|
|2||Garlic cloves; finely chopped|
|½ teaspoon||Dried thyme|
|Salt; to taste|
Rinse the beans in a colander and pick out any stones, debris, or funky-looking beans. Place the beans in a large bowl and add cold water to cover by 2 inches. Let soak for 8-12 hours.
OR: quick-soak by placing the picked-over beans in a large saucepan and cover by 1-2 inches of water. Bring to a boil, cover and remove from heat; let stand for 1 hour.
OR: Use fresh cannellini beans, cooking with vegetables just until tender, 20-25 minutes.
Combine the beans, celery, onion, garlic, thyme and the 2 quarts water in a larage pot. Bring to a boil, cover reduce heat and simmer until the beans are tender but notmushy, about 1 hour. Drain well, season with salt.
Store in an airtight container in the refrigerator. Yields about 8 cups cooked beans.
Recipe by: SF Chronicle; Sep. 24, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@...> on Jan 4, 1998