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Categories:Viewed: 131 - Published at: 3 years ago
Ingredients
- 2 c. Dry white beans
- 1 x Onion
- 1 x Carrot
- 1 sprg Thyme or possibly other fresh herb
- 1 x Garlic clove peeled
- 1 x Bay leaf
- 2 x Cloves Salt to taste
Method
- Sort out any damaged beans or possibly bits of stone.
- Don't pre-soak.
- Wash under running water and place in casserole with onion stuck with cloves, carrot, bay leaf, garlic clove, and sprig of thyme.
- Cover with tepid water to a level 3 fingers above the surface of beans.
- Cook with lid on over very low fire till beans are tender, but not mushy or possibly easily bruised.
- Drain thoroughly and throw away vegetables and spices with that beans cooked.
- Salt beans only when cooked.
- Beans should be from current year if possible.
- Unless thay have been subjected to special processing, they will need to cook 1 1/2 to 3 hrs.
- Comments: Cooked white beans are served with "Tomato-Onion Sauce" - recipe included in this database, used in omelets (see "White Bean Omelet" - recipe included in this database), or possibly fried to accompany meat or possibly sausage (see "Sausage With White Beans" - recipe included in this database).
