Yield: 2 1/2 cups
|1 cup||Dried navy bean|
|2 tablespoons||Olive oil|
|1 large||Onion(s), peeled|
|\N \N||And finely diced|
|2 \N||Garlic clove(s)|
|\N \N||Peeled and minced|
|1 medium||Bay leaf|
|1 \N||Sprig thyme|
|4 cups||Chicken stock|
|\N \N||Salt and pepper to taste|
Place beans in colander, rinse, and pick over them.
Heat the oil over medium-high heat in a large, heavy stock pot. Add the onion and garlic and saute for 5 min or until the onion becomes translucent. Add the bay leaf and thyme and saute for 1 min. Add the beans and chicken stock and bring to a boil over high heat. Reduce the heat, cover, and simmer for 45 min or until the beans are tender.
Uncover the pot and skim the surface of the liquid from time to time to remove any scum that rises to the surface.
Remove the pot from the heat, season the beans with salt and pepper to taste, and drain off any excess liquid. Remove the bay leaf and serve or save for use in any recipe that calls for cooked navy beans.
Grains, Rice, and Beans
by Kevin Graham
Submitted By DIANE LAZARUS On 11-24-95