Yield: 4 servings
|1½ cup||Dried navy beans|
|1 medium||Bay leaf|
|1 \N||Sprig thyme|
|1 \N||Sprig rosemary|
|1 pint||Chicken stock|
|4 \N||Garlic clove(s), crushed|
|¾ cup||Extra-virgin olive oil|
|\N \N||Juice of 1 lemon|
|¼ cup||Heavy cream|
|\N \N||Salt and pepper to taste|
Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 3 hours, or overnight.
Drain beans and return to stockpot.
Place the bay leaf, thyme, and rosemary in a cheesecloth bag tied with kitchen twine.
Add the chicken stock and cheesecloth bag to the beans. Bring to a boil, reduce the heat, cover, and simmer until the beans are tender but not mushy, about 35-40 min. Uncover and skim the surface of the stock from time to time to remove any scum that rises to the surface/ Remove the pot from the heat and discard the cheesecloth bag. Place the beans in a food processor with the garlic and olive oil and blend. Slowly add the lemon juice and cream, blending until well incorporated, but not overmixed. Season with salt and pepper, then pour into a bowl. Serve with toasted pita or French bread.
Grains, Rice, and Beans
by Kevin Graham
Submitted By DIANE LAZARUS On 11-24-95