Tuesday Night White Beans |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Although the name of this recipe says it's for Tuesdays, I generally make this recipe on Fridays, when Catholic practise says flesh meat is verboten. It's got a wonderful flavour, and works well with a Mexican dish any day of the week. The recipe calls for Great Northern or Navy beans, but I prefer Goya Small White Beans. Different beans for different folks, I suppose. (I got this recipe from Anne Byrn's Dinner Doctor book. I don't think she's Catholic, because the large amount of cassaroles seems to say that she's Lutheran. =D) Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
2 garlic cloves, sliced |
1 bay leaf |
1 (15 -16 ounce) can white beans, drained |
1 1/2 cups canned low sodium chicken broth or 1 1/2 cups water |
salt and black pepper |
Directions:
1. Heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and garlic, stirring, and cook until soft, three munites.
2. Add the bay leaf, beans, and broth. Season the beans with salt and pepper to taste.
3. Stir the beans, then cook them, uncovered, until they are heated through and the liquid reduces a bit, 4 to 5 minutes.
4. Remove and discard the bay leaf and serve.
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