Recipe - Riads Succulent White Beans

Three fourths pound Dried white beans
8 cup Water
2 Bay leaves
2 tablespoon Olive oil
2 Large clov garlic; cut or sliced up
4 Sprigs fresh sage; or thyme
3 Plum tomatoes, ripe, seeds
removed; quartered
2 cup Fatfree chicken broth
Salt and pepper
2 tablespoon Flatleaf parsley

[1] Rinse the beans and soak in tepid water overnight. Rinse and drain
in several changes of cold water.
[2] Place beans in a large, heavy pot. Add the 8 cups of water and the
bay leaves. Bring to a boil, reduce heat to medium and simmer until the
beans are tender but not mushy, 40 to 45 minutes, skimming any foam that
rises to the surface. Drain beans (discarding bay leaves) and set aside.
[3] Place the olive oil in another heavy pot and cook the garlic over
mediumlow heat until lightly browned. Add the sage or thyme, drained
beans, tomatoes and broth; cook over medium heat for 5 minutes. Season
with salt and pepper to taste and garnish with chopped parsley.

Serve with toasted peasant bread, or on top of penne pasta.
Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol.
Chef Riad Aamar, Doc's Restaurant, New Preston, CT
NOTES : Although a little flat and bitter for our tastes, try this again
with these adjustments: 6 One half cup of water and 1 One half cup
vegetable broth;
crushed garlic; both sage and thyme, a little creamy peanut
butter (1 tbs);
cilantro. Add a little chipotle dice (canned?) for needed
"smokey" flavor.
(End of message from Pat Hanneman)