Yield: 6 servings
|1½ cup||White beans; dried|
|½ cup||Olive or vegetable oil|
|2 mediums||Onions; peeled and chopped|
|2||Garlic cloves; crushed|
|1 large||Carrot; scraped and minced|
|2||Tomatoes; peeled and chopped|
|½ teaspoon||Thyme; crumbled dried|
|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.
vegetables and seasonings give zest to the bland beans.
from my kitchen to------------------------------->yours..... Dan Klepach