Sunday, March 2, 2014

Navy Beans with Tomatoes

Beans: (ingredients)

1C of dry navy beans + water for soaking
6 C water (for cooking)
4 sprigs of fresh thyme
1 sprig of fresh sage
2 sprigs of fresh rosemary
1 carrot,  cut into1 inch pieces
1 onion, roughly chopped
1 TBS of salt

Tomatoes: (ingredients)

1/4 C extra virgin olive oil
1 onion, chopped
1/4 C minced garlic
3/4 tsp salt
1/4 tsp pepper
1 pound of tomatoes, chopped
1/2 C canned tomato paste
1 1/2 TBS chopped fresh thyme

Soak the beans overnight in water, covered by 2" (at least 8 hours)
Drain the beans

Beans: ( cooking instructions)

In a large stock pot:
6 C water
herb sprigs
Simmer for 45 minutes

Tomatoes: (cooking instructions)

In a large skillet:
Heat oil
Saute onion 10 minutes
Add garlic, salt, 1/4 tsp pepper
Cook 5 minutes
Add tomatoes, puree, thyme
Simmer uncovered 30 minutes

Drain the beans in a sieve and reserve the liquid
Return the beans to the stock pot
Add tomatoes and 1/4 C of the bean liquid
Simmer uncovered 45 minutes
Salt and Pepper to taste

Serve hot as a side dish.

Peace in the Kitchen!

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