Recipe - Five-Day Beans

1 1/3 cup Great Northern beans or lima
Beans
1 Bay leaf
1 teaspoon Dried thyme
One half teaspoon Salt plus salt to taste
2 tablespoon Butter
Three fourths cup Minced green onion
One half cup Grated carrot
One half cup Minced celery
2 tablespoon Minced fresh sage
Fresh ground pepper to
Taste
One half cup Whipping cream
One fourth cup Seasoned bread crumbs

1. On Day 1 cover beans with cold water and let stand 24 hours.

2. On Day 2 drain beans. Place in a medium saucepan, add bay leaf, thyme,
One half teaspoon of the salt, and water to cover. Over high heat bring to a
boil, reduce heat to maintain a simmer, and cook until tender (about 1
hour). Drain beans, reserving 1 cup liquid. Transfer beans to a bowl, add
reserved liquid, cover, and refrigerate.

3. On Day 3 in a large skillet over moderate heat, melt butter. Add onion,
carrot, and celery and saute 3 minutes. Add sage and cook 1 minute. Stir in
beans with their liquid and simmer 5 minutes. Remove from heat, cool,
cover, and refrigerate 2 days.

4. On Day 5 preheat oven to 400 degrees F. Butter an 11 by 13inch baking
dish. Season beans with salt and pepper, then transfer to baking dish.
Drizzle cream over dish and dot with bread crumbs. Bake until hot and
lightly browned (15 to 20 minutes). Serve from the baking dish, if desired.

Recipe By : The California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip