Recipe - Aromataic Cannellini Beans - Master Recipe

1 pound Cannellini beans; dried
2 Celery ribs; finely chopped
1 Yellow onion; finely chopped
2 Garlic cloves; finely
chopped
One half teaspoon Dried thyme
2 qt Water
Salt; to taste

Rinse the beans in a colander and pick out any stones, debris, or
funkylooking beans. Place the beans in a large bowl and add cold water to
cover by 2 inches. Let soak for 812 hours.

OR: quicksoak by placing the pickedover beans in a large saucepan and
cover by 12 inches of water. Bring to a boil, cover and remove from heat;
let stand for 1 hour.

OR: Use fresh cannellini beans, cooking with vegetables just until tender,
2025 minutes.

Combine the beans, celery, onion, garlic, thyme and the 2 quarts water in a
larage pot. Bring to a boil, cover reduce heat and simmer until the beans
are tender but notmushy, about 1 hour. Drain well, season with salt.

Store in an airtight container in the refrigerator. Yields about 8 cups
cooked beans.

Recipe by: SF Chronicle; Sep. 24, 1997 WEEKEND COOK

Posted to MCRecipe Digest V1 #983 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998