French Boiled White Beans |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is a recipe from a Sunset French Cookbook from 1977 that I still use - it is starting to fall apart. This dish is really good with lamb. Ingredients:
1 lb dried small white beans |
8 cups chicken broth |
8 shallots, sliced thin |
1 bay leaf |
1 teaspoon thyme |
8 parsley sprigs |
1 carrot, finely chopped |
Directions:
1. Sort through beans, picking out any extraneous materials. Cover beans with hot water and soak overnight. Rinse and drain beans and place in a 4-quart pot.
2. Add chicken broth, shallots, bay leaf, thyme, parsley and carrots.
3. Cover and bring to a boil; then reduce heat and simmer for 2 1/2 hours or until beans have a creamy texture when bitten; stir occasionally.
4. Discard parsley and salt to taste.
5. Prep time does not include over night soak.
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