You may find a large bag of beans from time to time in your monthly food pantry bag. Most of you make look at this cumbersome object with disdain wondering how you can incorporate this into a hearty side dish or meal without too much effort. Dried beans, for some reason, put most people within arm's reach of disparity. The sheer thought of what to do with them brings countless hours of cooking time. Well, trust me, it does not. And this healthy version is often much easier on the digestion because it does not contain its canned counterpart's ingredients of preservatives. Give this recipe a try, you'll be glad you did.
1 1/2 cups dried white beans
1 1/2 tsp. salt
2 bay leaves
Soak beans overnight with two inches of water above them. Drain. In the morning put into saucepan and add the remaining ingredients. Cook, just simmering, adding water if necessary, until beans are tender (about and hour).
Drain beans. Place in a bowl. Top with:
2 garlic cloves chopped fine
2-3 tab. lemon juice
1-3 tab. olive oil
1 cup sweet onion sliced thin (now in season!)
1/2 cup chopped parsley
Toss well and refrigerate for an hour or two. See! Not much work expended here.
1 1/2 cups dried white beans
1 1/2 tsp. salt
2 bay leaves
Soak beans overnight with two inches of water above them. Drain. In the morning put into saucepan and add the remaining ingredients. Cook, just simmering, adding water if necessary, until beans are tender (about and hour).
Drain beans. Place in a bowl. Top with:
2 garlic cloves chopped fine
2-3 tab. lemon juice
1-3 tab. olive oil
1 cup sweet onion sliced thin (now in season!)
1/2 cup chopped parsley
Toss well and refrigerate for an hour or two. See! Not much work expended here.
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