1 1/2 cup white beans; dried
1/2 cup olive or vegetable oil
2 medium onions; peeled and chopped
2 garlic cloves; crushed
1 large carrot; scraped and minced
2 tomatoes; peeled and chopped
1/2 teaspoon thyme; crumbled dried
1 salt and pepper; to taste
Soak beans overnight or for several hours in 8 cups of water. Put on stove in the same water; bring to a boil. Lower heat; cook slowly, covered. Meanwhile, heat oil in a skillet. Add onions; saute until limp. stir in garlic, carrot and tomatoes. Saute 5 mins; stir into beans. Add thyme and season with salt and pepper. Continue to cook until beans and carrot are tender, about 1 1/2 hours. Serves 6 to 8.
NOTES : This is one of the best of the flavorful Yugoslav bean soups. The vegetables and seasonings give zest to the bland beans.
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