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Ingredients
- 1 lb Cannellini beans, dry
- 2 x Celery ribs, finely minced
- 1 x Yellow onion, finely minced
- 2 x Garlic cloves, finely minced
- 1/2 tsp Dry thyme
- 2 quart Water Salt, to taste
Directions
- Rinse the beans in a colander and pick out any stones, debris, or possibly funky-looking beans. Place the beans in a large bowl and add in cool water to cover by 2 inches. Let soak for 8-12 hrs.
- Or possibly: quick-soak by placing the picked-over beans in a large saucepan and cover by 1-2 inches of water. Bring to a boil, cover and remove from heat; let stand for 1 hour.
- Or possibly: Use fresh cannellini beans, cooking with vegetables just till tender, 20-25 min.
- Combine the beans, celery, onion, garlic, thyme and the 2 qts water in a larage pot. Bring to a boil, cover reduce heat and simmer till the beans are tender but notmushy, about 1 hour. Drain well, season with salt.
- Store in an airtight container in the refrigerator.
- Yields about 8 cupscooked beans.
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