Chef ChatFood Mood:
Vegetarian |
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Cuisine:
Mediterranean |
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Description |
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| One of Maggie Green's favorites from the 75th Anniversary Edition of the Joy of Cooking. Recipe on page 133. | |
Servings: 6 |
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Ingredients |
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| 1 cup dried white beans, such as Great NOrthern or cannellini, rinsed, picked over and soaked 3/4 tsp dried rosemary 8 garlic cloves, chopped or sliced 7 cups water 1/2 cup chopped tomatoes 1/4 cup chopped parsley 1/4 cup olive oil 4 tsp red wine vinegar 2 tsp salt 1/2 tsp black pepper |
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Method |
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| Drain and place (soaked beans) in soup pot, along with rosemary, garlic, and water. Bring to a boil, reduce heat, and simmer until the beans are tender, 1 to 1 1/2 hours. Add remaining ingredients. Stir and heat through. |
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Notes |
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| Soaking Beans, pg. 253 Soak overnight in 3 to 4 times as much water as beans. Remove any that float. To quick soak: Cover beans with cold water in large suacepan, bring to boil, and simmer for 2 minutes. Remove from the heat and let stand, tightly covered, 1 hour. Before cooking, drain and discard the soaking liquid. |
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