Tuscan white beans with olive oil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Great Northern; navy, pea or other |
| White beans | ||
| 2 | quarts | Chicken stock |
| 1 | teaspoon | Salt |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Chopped garlic |
| ¼ | cup | Chopped fresh flat-leaf parsley |
| 2 | tablespoons | Chopped fresh thyme |
| ½ | teaspoon | Dried red pepper flakes |
| ¼ | cup | Fresh lemon juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in a large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 1½ to 2 hours, or until they are tender. Add 1 teaspoon of salt in the final 15 minutes of cooking. The addition of salt earlier in the cooking process will result in tough beans. Remove the beans with a slotted spoon and transfer to a large mixing bowl. Add all the remaining seasoning and other ingredients to the warm beans in the bowl and toss together. Adjust the salt and add freshly ground pepper to taste. Serve warm or chilled. This recipe yields 4 to 6 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A23 broadcast 03-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-22-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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