Aromataic cannellini beans - master recipe

Yield: 1 Servings

Measure Ingredient
1 pounds Cannellini beans; dried
2 Celery ribs; finely chopped
1 Yellow onion; finely chopped
2 Garlic cloves; finely chopped
½ teaspoon Dried thyme
2 quarts Water
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

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