Provençal White Beans
Yield:
6-8 servings INGREDIENTS
14-16ounces dried Great Northern beans; see cook’s notes
1 quart homemade chicken stock or sodium-reduced canned chicken broth 1 tablespoon kosher salt 1⁄4 cup extra-virgin olive oil 2 cups chopped yellow onions 1 cup diced carrots
1 cup diced celery
1⁄4 cup fresh chopped parsley, plus extra for garnish 1tablespoon minced garlic 2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1⁄3 cup freshly grated Parmesan cheese
Cook’s notes: Dried Great Northern white beans are often sold in 1-pound bags. I often use the larger amount and cook as directed. If you have leftover beans, turn them into a meal by serving the reheated beans with a little crumbled feta and a fried egg on top.
PROCEDURE
1: Place the beans in a bowl and cover with water by 2 inches. Soak in the refrigerator overnight.
2: Drain the beans, place in a large saucepan with the chicken broth and bring to a boil. Lower the heat and simmer for 30-40minutes or until tender but not mushy. Add 1 tablespoon of salt for the last 10minutes of cooking. Drain, reserving broth.
3: In a large, deep skillet, heat olive oil and add onions, carrots and celery. Cook over low heat for 10-15minutes until tender. Add parsley, garlic, rosemary and thyme; cook 1 minute.
4: Add beans and 2 cups of the cooking broth. If you don’t have enough liquid, add additional broth or water to make 2cups. Cook for 15minutes until the broth makes a little sauce, adding more broth if necessary.
5: Sprinkle with Parmesan cheese and chopped fresh parsley.
Source: Ina Garten, Food Network