* Exported from MasterCook *
Riad's Succulent White Beans
Recipe By : Sheila Lukins Feb 96 - Parade "The New Main Dish"
Serving Size : 6 Preparation Time :1:00
Categories : 2Try <Posted>
A-New-Main-Dish
Amount Measure Ingredient -- Preparation Method
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3/4 pound dried white beans
8 cups water
2 bay leaves
2 tablespoons olive oil
2 large cloves garlic -- sliced
4 sprigs fresh sage -- or thyme
3 plum tomatoes, ripe, seeds removed -- quartered
2 cups fat-free chicken broth
salt and pepper
2 tablespoons flat-leaf 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
medium-low 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
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NOTES : Although a little flat and bitter for our tastes, try this again
with these adjustments: 6 1/2 cup of water and 1 1/2 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)
