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Categories:
beans celery white onion carrots garlic tomatoes button mushrooms lemon vegetable stock fresh cilantro red pepper basil oregano tomato paste extra-virgin olive oil truffle salt black pepper
Viewed: 36 - Published at: 4 years agoIngredients
- 16 ounces dried great northern beans, drained, washed and soaked overnight
- 2 celery ribs, sliced
- 1 white onion, chopped
- 2 cups carrots, sliced
- 4 garlic cloves, pressed
- 3 tomatoes, chopped
- 5 button mushrooms, sliced, brush off the dirt, DO NOT RINSE
- 1 lemon, juiced
- 2 cups vegetable stock
- fresh cilantro, chopped (1 handful)
- 2 dashes red pepper sauce (to taste)
- 1 tablespoon basil (fresh or dried can be used, I prefer the paste)
- 1 tablespoon oregano (dried)
- 1 (6 ounce) can tomato paste
- 1 1/4 cups extra virgin olive oil
- 1/2 teaspoon truffle salt (or salt to taste)
- black pepper or white pepper, to taste
Method
- Place the soaked beans in the crock pot with the 2 cups of stock. Turn pot on high. Create a sofrito with the onion, celery and carrots in the olive oil that has been pre-heated in a fry pan at medium high heat. Allow the onion and carrots to caramelize. Once the stock and beans are up to a warm temp, add the sofrito, oil and all from the fry pan. Make sure you scrape out all the fond for extra flavor. Add the remainder of the ingredients to the beans and allow to cook on high 2 hours. Lower the crock pot to low temp and cook another 6 hours. You can use as a side dish, main course, dip. This is so versatile and will warm the tummy with layers of flavor. I sometimes sprinkle a bit of fresh grated parm cheese over the top for the main dish.
