Navy Beans Recipe
Yield: 2 1/2 cupsRecipe by luhu.jp
Ingredients:
1 cup: Dried navy bean,
Peeled and minced,
2 tbsp: Olive oil,
1 medium: Bay leaf,
1 large: Onion, (s), peeled
1 Sprig: thyme,
And finely diced,
4 cup: Chicken stock,
2: Garlic clove, s
Salt and pepper to taste,
Directions:
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
ISBN 1-885183-08-9
pg 37
Submitted By DIANE LAZARUS On 11-24-95
Source from luhu.jp
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
ISBN 1-885183-08-9
pg 37
Submitted By DIANE LAZARUS On 11-24-95
Source from luhu.jp