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White Beans, French Style
1 pkg. (16 oz) dry great northern beans, soaked and drained
2 medium onions, 1 peeled and studded with 2 whole cloves
1 bay leaf
2 Tbs. olive oil
1 garlic clove, finely chopped
1 can (14-16 oz) tomatoes 2 tsp salt
¼ tsp black pepper
1 Tbs. parsley
2 medium onions, 1 peeled and studded with 2 whole cloves
1 bay leaf
2 Tbs. olive oil
1 garlic clove, finely chopped
1 can (14-16 oz) tomatoes 2 tsp salt
¼ tsp black pepper
1 Tbs. parsley
In 5 qt. Dutch oven, combine beans, clove-studded onion, bay leaf and enough water to cover by 2 inches; heat to boiling over high heat; cover and simmer until beans are tender about 1 hour. Drain beans, discarding onion and bay leaf, return beans to Dutch oven.
Meanwhile, finely chop remaining onion. In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook 30 seconds. Add tomatoes with their juice, salt, and pepper; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat and simmer, stirring occasionally, until almost all liquid has evaporated, 10-15 minutes. Gently stir tomato mixture and parsley into beans. Makes about 6 ½ cups.
Meanwhile, finely chop remaining onion. In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook 30 seconds. Add tomatoes with their juice, salt, and pepper; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat and simmer, stirring occasionally, until almost all liquid has evaporated, 10-15 minutes. Gently stir tomato mixture and parsley into beans. Makes about 6 ½ cups.