White beans and saffron
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Dried large corona beans; soaked in water |
| Overnight in refrigerator | ||
| 5 | quarts | Water |
| 3 | Bay leaves | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | tablespoons | Spanish olive oil |
| 2 | larges | White onions; finely diced |
| 3 | Garlic cloves; finely chopped | |
| ½ | cup | Finely-chopped flat leaf parsley |
| 1 | teaspoon | Saffron stems |
Directions
Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1½ to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onion and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve. This recipe yields 8 to 12 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C17 broadcast 04-08-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-13-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.