Tuscan White Beans With Olive Oil

Recipe Ingredients

1 lb	454g / 16oz	Dried Great Northern, navy, pea or other
		White beans
2		Chicken stock
1 teaspoon	5ml	Salt
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Chopped garlic
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley
2 tablespoons	30ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Dried red pepper flakes
1/4 cup	59ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in a large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 1 1/2 to 2 hours, or until they are tender. Add 1 teaspoon of salt in the final 15 minutes of cooking. The addition of salt earlier in the cooking process will result in tough beans.

Remove the beans with a slotted spoon and transfer to a large mixing bowl. Add all the remaining seasoning and other ingredients to the warm beans in the bowl and toss together. Adjust the salt and add freshly ground pepper to taste. Serve warm or chilled.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A23 broadcast 03-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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